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Brown Butter Pistachio Blondies

Indulgent Brown Butter Pistachio Blondies You'll Crave Forever

Brown Butter Pistachio Blondies are a rich treat with nutty flavors, melty chocolate, and a touch of Mediterranean spice.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 30 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine Mediterranean
Servings 9 squares
Calories 350 kcal

Equipment

  • Baking pan
  • Saucepan
  • Mixing bowl
  • Whisk
  • Spatula

Ingredients
  

For the Blondies

  • 1 cup Salted Butter Can substitute with unsalted and a pinch of salt.
  • 1 cup Brown Sugar Coconut sugar works for a lower glycemic option.
  • 1/2 cup Granulated Sugar Can swap for only brown sugar for deeper flavor.
  • 1 large Egg A flaxseed egg can be a vegan alternative.
  • 1/4 cup Heavy Cream Full-fat coconut milk can be used as a substitute.
  • 1 teaspoon Vanilla Extract Almond extract can give a different twist.
  • 1 1/2 cups All-Purpose Flour A gluten-free flour blend can be used for gluten-free options.
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Salt Adjust to taste preference.
  • 1 cup Semi-Sweet Chocolate Chips Dark chocolate can intensify the experience.
  • 1 cup Kataifi (Shredded Phyllo Dough) Toast some coconut or crushed shredded wheat for a similar texture.
  • 1/2 cup Pistachio Cream or Butter Almond butter serves as a different nutty twist.

Instructions
 

How to Make Brown Butter Pistachio Blondies

  • Preheat your oven to 350°F (175°C) and line a baking pan with parchment paper.
  • Brown the salted butter in a saucepan over medium heat, swirling occasionally until golden and aromatic—about 5-7 minutes.
  • Whisk the cooled brown butter with brown sugar and granulated sugar in a mixing bowl.
  • Incorporate the egg, heavy cream, and vanilla extract into the sugar mixture, blending until smooth.
  • Mix the all-purpose flour, baking soda, baking powder, and salt in a separate bowl and gradually stir into wet ingredients.
  • Fold in the semi-sweet chocolate chips, ensuring they are evenly distributed throughout the batter.
  • Spread half of the cookie dough into the prepared baking pan, reserving the rest for later.
  • Toast the kataifi in a small pan with a bit of butter until golden and mix with the pistachio cream.
  • Layer the kataifi mixture over the cookie base.
  • Dollop the reserved cookie dough over the kataifi layer and gently smooth it out.
  • Bake for 25-30 minutes until golden brown and a toothpick comes out with a few moist crumbs.
  • Let it cool in the pan for at least 30 minutes before slicing into squares.

Notes

Serve with a drizzle of chocolate sauce or a sprinkle of sea salt for an extra touch.

Nutrition

Serving: 1squareCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 500IUCalcium: 20mgIron: 1mg
Keyword baking, blondies, Brown Butter, Dessert, indulgent, Pistachio
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