Description
Rich pistachio chocolate sheet cake squares with a light chocolate base, creamy pistachio layer, and glossy dark chocolate swirl.
Ingredients
FOR THE LIGHT CHOCOLATE CAKE BASE
1 cup (2 sticks) unsalted butter, melted
1 1/4 cups granulated sugar
3/4 cup brown sugar
4 large eggs
1 tablespoon vanilla (Simply Organic or Watkins Clear Vanilla Flavor)
1 cup sour cream
1 3/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
FOR THE PISTACHIO CREAM LAYER
1/2 cup shelled unsalted pistachios
3 tablespoons granulated sugar
4 oz cream cheese, softened
1/4 cup heavy cream
1/4 teaspoon almond extract
1–2 drops green gel food coloring
FOR THE DARK CHOCOLATE SWIRL
1/3 cup semi-sweet chocolate chips (or chopped chocolate)
2 tablespoons butter
2 tablespoons cocoa powder
1/4 cup sweetened condensed milk
Instructions
1. Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper and lightly grease.
2. In a large bowl, whisk melted butter, granulated sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla flavor and sour cream.
3. In a separate bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt. Gradually add to wet mixture until combined. Spread batter in pan.
4. In a food processor, grind pistachios with sugar. Add cream cheese, heavy cream, almond extract, and food coloring. Blend until smooth.
5. Spoon pistachio cream in dollops over chocolate batter.
6. Melt chocolate chips and butter, then stir in cocoa powder and condensed milk. Let cool slightly.
7. Spoon chocolate mixture between pistachio dollops. Use a knife or skewer to swirl layers gently.
8. Bake 35–38 minutes until a toothpick comes out with moist crumbs. Cool 15 minutes, then lift out to cool fully on wire rack.
9. Slice into squares and serve.
Notes
Use high-quality cocoa powder for the best chocolate flavor.
Gel food coloring works better than liquid for vivid green pistachio cream.
Store covered at room temperature for 2–3 days or refrigerate up to 5 days.
Squares can be frozen for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American