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Pistachio Chocolate Swirl Sheet Cake Squares

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Pistachio Chocolate Swirl Sheet Cake Squares combine a rich chocolate cake base, creamy pistachio layer, and a glossy chocolate swirl, creating a stunning dessert that’s both visually appealing and delicious.

Ingredients

1 cup (2 sticks) unsalted butter, melted

1 1/4 cups granulated sugar

3/4 cup brown sugar

4 large eggs

1 tablespoon vanilla extract

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

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

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, leaving overhang on the sides for easy removal. Lightly grease the parchment.
  2. In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until well blended. Beat in the eggs one at a time, then mix in the vanilla extract and sour cream until smooth.
  3. In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Gradually stir the dry ingredients into the wet mixture just until combined. Pour the batter into the prepared pan and spread it evenly.
  4. In a food processor, blend the pistachios and sugar until finely ground. Add the cream cheese, heavy cream, almond extract, and gel food coloring. Blend until the mixture is smooth and pale green.
  5. Spoon the pistachio cream in dollops across the surface of the chocolate batter without spreading.
  6. In a heatproof bowl, melt the chocolate chips and butter together using 20-second bursts in the microwave or a double boiler. Stir in the cocoa powder and sweetened condensed milk until smooth and glossy. Let it cool slightly.
  7. Spoon the dark chocolate mixture between and over the pistachio dollops.
  8. Use a butter knife or skewer to gently swirl all three batters together. Be careful not to overmix; you just want to create a marbled pattern with distinct layers.
  9. Bake for 35 to 38 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Let the cake cool in the pan for 15 minutes before lifting it out with the parchment paper and transferring it to a wire rack to cool completely.
  10. Once cooled, slice the cake into squares. Wipe the knife between cuts to keep the swirl edges clean and sharp.

Notes

If you prefer more texture, add chopped pistachios on top before baking.

For a gluten-free option, use a gluten-free flour blend.

For a lighter swirl, use white chocolate or milk chocolate instead of dark chocolate.

This recipe can be made vegan by substituting dairy ingredients with plant-based alternatives.

If you want a more moist cake, add an extra tablespoon of sour cream or substitute some butter with applesauce or yogurt.

Nutrition

Find it online: https://chocolatecoveredamy.com/pistachio-chocolate-swirl-sheet-cake-squares/