Ingredients
Equipment
Method
Preparation
- Preheat your oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper.
- Melt the unsalted butter in a medium saucepan over low heat and let cool slightly.
- Mix in the light brown sugar until smooth and glossy.
- Add the eggs and vanilla extract; whisk until combined.
- Gently fold in the all-purpose flour until just absorbed.
- Spread the blondie batter evenly into the prepared pan.
- In a separate bowl, beat the cream cheese with the granulated sugar until creamy.
- Add the egg yolk and mix until fully incorporated.
- Drop dollops of the cheesecake mixture over the blondie batter.
- Dollop the pistachio paste between the cheesecake dollops.
- Gently swirl through the layers with a thin knife or skewer.
- Bake for 30-35 minutes until golden brown around the edges.
- Cool completely in the pan for about an hour.
- Refrigerate for at least one hour before slicing.
Nutrition
Notes
Chill blondies in the refrigerator for clean cuts and to enhance flavors.