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Frankenstein Pistachio Blondies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 10 reviews
  • Author: Sue
  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Total Time: 2 hours 35 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Frankenstein Pistachio Blondies are a fun and festive twist on classic blondies, featuring rich pistachio butter, toasted pistachios, and semi-sweet chocolate chunks baked into a moist buttery base. These blondies are then creatively decorated with vibrant green candy melts, candy eyes, almonds, mini Rolos, and chocolate sprinkles to resemble Frankenstein faces – perfect for Halloween or themed parties.

Ingredients

For the Blondies

  • 14 oz pistachios (about 3 cups)
  • 2-3 tsp vegetable oil
  • 8 oz unsalted butter (melted)
  • 4.66 oz granulated sugar (2/3 cup)
  • 10 oz brown sugar (1 1/3 cups)
  • 2 large eggs
  • 2 large egg yolks
  • 2 tsp vanilla extract
  • 3/4 tsp almond extract
  • 9 oz all-purpose flour (2 cups)
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 6 oz semi-sweet chocolate (chunks or chips, about 1 cup)

For the Decoration

  • 24 oz green candy coating melts (vibrant green recommended)
  • 12 whole almonds
  • 24 large candy eyes
  • 24 mini Rolos
  • 2 oz red candy coating melts
  • 2 oz brown candy coating melts
  • 1/4 cup light corn syrup
  • 1 cup chocolate jimmies (sprinkles)

Instructions

  1. Toast and Process Pistachios: Preheat your oven to 350°F (175°C). Spread 2 cups of pistachios on a baking sheet and toast them for 5 minutes until they become fragrant and warm. Immediately transfer the warm pistachios to a large food processor, add 2 teaspoons of vegetable oil, and blend until the nuts form a smooth pistachio butter. Stop occasionally to scrape the sides and bottom. Add more oil if needed to achieve a creamy consistency. Set aside to cool to room temperature.
  2. Make the Blondie Batter: In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until combined. Add the two eggs and two egg yolks, whisking until the mixture is satiny smooth. Incorporate the cooled pistachio butter along with vanilla and almond extracts. Next, sift together the flour, baking powder, and salt, then fold these dry ingredients gently into the wet mixture using a spatula until no streaks remain. Finally, fold in the remaining 1 cup of pistachios and the semi-sweet chocolate chunks.
  3. Bake the Blondies: Line a 9x13 inch baking pan with foil and spray the foil with nonstick cooking spray. Pour the batter into the pan, spreading it evenly. Bake at 350°F (175°C) for 30-35 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. Allow the blondies to cool completely in the pan.
  4. Prepare for Decoration: Cut the cooled blondie slab into three columns and then each column into four rectangles (totaling 12 blondies). Trim two corners off the bottom edge of each blondie to create Frankenstein's chin shape. Place the blondies on a baking sheet and freeze for about 30 minutes until firm.
  5. Make Frankenstein Noses: While the blondies chill, melt the green candy coating melts in a microwave-safe bowl using 30-second intervals, stirring thoroughly between each until smooth. Using a fork, dip whole almonds into the melted green candy coating, then place on waxed paper to dry.
  6. Dip Blondies in Candy Coating: Using the same melted green candy coating, dip each chilled blondie completely, letting excess drip off, then gently scrape the bottom against the bowl's edge to remove extra coating. Set on waxed paper-lined baking sheet. Quickly press two candy eyes and one almond nose (dipped in green coating) in the center, then add two mini Rolos at the chin corners to resemble Frankenstein's bolts. Repeat for all blondies.
  7. Decorate Faces: Melt red and brown candy coating melts separately in small bowls with 30-second microwave intervals, stirring until smooth. Transfer each to piping bags or cones with small tips. Pipe red mouths, brown scars, and brown eyebrows onto each dipped blondie to complete the facial features. Let the candy coating set completely; refrigerate briefly if needed.
  8. Add Hair with Chocolate Sprinkles: Place chocolate jimmies in a shallow bowl. Brush light corn syrup liberally onto the top and sides of each decorated blondie using a clean paintbrush. Press the blondie head-down into the sprinkles so they stick, creating a hair effect. Allow the blondies to set and store in an airtight container at room temperature for up to one week.

Notes

  • Use vibrant green candy melts for the best Frankenstein color effect.
  • Make sure the pistachio butter is cooled before mixing into the batter to avoid cooking the eggs prematurely.
  • Freezing the blondies prior to dipping helps the coating set nicely and prevents melting.
  • Work quickly when dipping and decorating to prevent the coating from hardening prematurely.
  • Store finished blondies at room temperature in an airtight container to keep the candy coating crisp.

Find it online: https://suerecipe.com/frankenstein-pistachio-blondies-recipe/