Indulgent Brown Butter Pistachio Blondies You Can't Resist
Decadent Brown Butter Pistachio Blondies promise rich flavors and a delightful crunch, perfect for any dessert occasion.
Equipment
- Baking pan
- Saucepan
- Mixing bowls
- Whisk
- spatula
Ingredients
For the Blondie Base
- 1 cup Salted Butter Can substitute with unsalted butter and a pinch of salt.
- 1 cup Brown Sugar Use coconut sugar for a different sweetness.
- 1/2 cup Granulated Sugar
- 1 large Egg Substitute with aquafaba for a vegan version.
- 1/4 cup Heavy Cream Coconut cream is a great dairy-free option.
- 1 teaspoon Vanilla Extract
- 1 1/2 cups All-Purpose Flour Use gluten-free flour for an alternative.
- 1 teaspoon Baking Soda Ensure it’s fresh for the best rise.
- 1 teaspoon Baking Powder Ensure it’s fresh for the best rise.
- 1/2 teaspoon Salt
- 1 cup Semi-Sweet Chocolate Chips Dark chocolate works well too.
For the Crunchy Layer
- 1 cup Kataifi (Shredded Phyllo Dough) Substitute with roasted coconut or crushed shredded wheat cereal.
- 1/2 cup Pistachio Cream Almond butter is a suitable alternative.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and ensure your baking pan is lined with parchment paper.
- Melt the salted butter in a saucepan over medium heat until golden brown, about 5-7 minutes, and allow it to cool.
- Whisk together the brown sugar, granulated sugar, and cooled brown butter in a large bowl until smooth.
- Add the egg, heavy cream, and vanilla extract, mixing thoroughly until the batter is rich and creamy.
- Combine the all-purpose flour, baking soda, baking powder, and salt in another bowl, then mix this into the wet ingredients.
- Fold in the semi-sweet chocolate chips gently.
- Spread half of the batter into the prepared pan.
- Toast the kataifi in melted butter until golden brown, about 3-4 minutes, then mix it with the pistachio cream and layer it over the batter.
- Dollop the remaining batter over the pistachio layer and swirl gently.
- Bake for 25-30 minutes, or until set, and cool the blondies in the pan for at least 30 minutes before slicing.
Notes
Optional: Drizzle with melted chocolate for an extra touch of indulgence. Store leftovers in an airtight container at room temperature for up to three days or freeze for later indulgence.