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Pistachio Swirled Blondies Recipe

Pistachio Swirled Blondies Recipe
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★★★★★

4.8 from 28 reviews

These Pistachio Swirled Blondies are a delightful twist on classic blondies, featuring a rich, buttery batter swirled with a smooth and vibrant homemade pistachio paste. Studded with roasted pistachio nuts and baked to golden perfection, they offer a unique nutty flavor and a beautiful presentation perfect for dessert lovers and nut enthusiasts alike.

Ingredients

Scale

For the Pistachio Paste

  • 1 1/2 cups shelled pistachios, roasted and salted
  • 2 tablespoons powdered sugar
  • 2 tablespoons water
  • 1 teaspoon vanilla extract

For the Batter

  • 1 cup unsalted butter, softened
  • 1 cup packed brown sugar
  • 3/4 cup white sugar
  • 2 large eggs
  • 1 large egg yolk
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups all-purpose flour
  • 2/3 cup whole roasted pistachio nuts

Instructions

  1. Preheat Oven and Prepare Pan: Preheat the oven to 350°F (175°C). Butter or coat with cooking spray a 9 x 9 inch square baking pan to prevent sticking.
  2. Prepare Pistachios: Bring a small pan of water to a boil. Add the shelled pistachios and boil for 1 minute. Drain and cool briefly on paper towels to remove moisture.
  3. Remove Pistachio Skins: Using your fingers and paper towels, rub off the outer skins of the pistachios. This step enhances color but doesn’t require perfection.
  4. Reserve Whole Pistachios: Set aside 2/3 cup of the pistachios whole for mixing into the batter.
  5. Make Pistachio Paste: In a food processor or blender, process the remaining pistachios until finely ground. Add powdered sugar and water, then continue processing until smooth and paste-like, about 5 minutes. Add 1 teaspoon vanilla extract and blend again until well incorporated. You should have a little over 1/2 cup of pistachio paste.
  6. Mix Dry Ingredients: In a bowl or large measuring cup, combine the all-purpose flour, baking powder, and salt. Set aside.
  7. Cream Butter and Sugars: In a large mixing bowl, beat together the softened butter, brown sugar, and white sugar until fluffy and light, approximately 3 minutes.
  8. Add Eggs and Vanilla: Beat in the eggs, egg yolk, and 1 tablespoon vanilla extract until well blended and the mixture is fluffy, about 1 minute.
  9. Combine Dry Ingredients: Stir the flour mixture into the wet ingredients gently by hand until fully incorporated.
  10. Add Whole Pistachios: Fold in the reserved 2/3 cup whole pistachio nuts, distributing them evenly throughout the batter.
  11. Assemble Blondies: Spread the batter evenly into the prepared 9 x 9 inch baking pan.
  12. Swirl Pistachio Paste: Drop spoonfuls of the pistachio paste over the batter surface. Use a butter knife or clean fingers to create large, gentle swirls in the batter, being careful not to over-mix so the swirls remain distinct.
  13. Bake: Bake the blondies in the preheated oven for 30 to 40 minutes, or until the edges are golden brown and set, and the center has puffed up. The center may still be slightly doughy but will firm up as the blondies cool.
  14. Cool and Serve: Allow the pistachio blondies to cool completely in the pan before cutting into squares to serve.

Notes

  • Removing the pistachio skins enhances the color of the paste but is optional if you prefer a rustic look.
  • Do not over-swirl the pistachio paste into the batter; large ribbons of paste provide the best texture and aesthetics.
  • For best results, use fresh roasted and salted pistachios or roast and salt them yourself if using raw pistachios.
  • These blondies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
  • Allow the blondies to cool completely before cutting to ensure clean, neat slices.

Nutrition

Keywords: pistachio blondies, pistachio swirled blondies, nutty dessert, easy blondies, pistachio paste, baked blondies

Find it online: https://thefoodrecipe.com/pistachio-swirled-blondies-recipe/