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Lemon Pistachio Tiramisu

Zainab Mansaray — Tue, 12 May 2026 12:45:00 +0000

This lemon pistachio tiramisu is a super flavorful and creamy update on the classic Italian dessert. Pistachio cream lends vibrant flavor and color to this no-bake dessert while lemon curd and a lemon simple syrup pack a tangy punch. Topped with finely chopped pistachios for beautiful color and crunch, this lemon pistachio tiramisu is the perfect make-ahead dessert for spring and summer!

Hey there, and welcome back, friends.

You are in for a lemony treat!

This tiramisu recipe is a bit unexpected. It’s pairs lemon and pistachio; a match made in heaven if you ask me! It’s completely no-bake and full of lip-smacking flavor, making it perfect for spring and summer gatherings.

If you LOVE tiramisu, as I do, I have a few other variations you need to try. My strawberry tiramisu is perfect for summer nights and a classic tiramisu recipe that can be enjoyed year-round.

This lemony version of tiramisu starts with soft ladyfingers that are lightly soaked in a homemade lemon syrup. This gives each layer extra citrusy flavor. Then it is layered with a combination of whipped cream, mascarpone, and pistachio cream; it’s light and dreamy!

Then there’s a surprise layer of lemon curd, giving it a little tangy surprise.

Next, you follow this surprise lemon curd layer with more dipped ladyfingers and that irresistible pistachio whipped cream layer.

I love that this is a make-ahead dessert that requires very little effort. The lemon syrup can be made up to a week in advance and stored in the fridge, and the fully assembled tiramisu can be prepared up to 24 hours ahead of time.

This dessert tastes even better when it’s made ahead because it allows all the layers to soak up that wonderful lemon flavor. Just wait to add the finely chopped pistachios on top until right before serving, so they stay crisp and add that perfect little crunch.

Ingredients

lemon juice
granulated sugar
a lemon
mascarpone cheese
some pistachio cream
powdered sugar
vanilla bean paste
heavy whipping cream
savoiardi ladyfingers
lemon curd
raw pistachios

How to Make Lemon Pistachio Tiramisu

Make the lemon simple syrup first. Combine the water, lemon juice, and sugar in a small saucepan or pot. Bring it to a simmer over medium heat.

Add the peel from the lemon and simmer for 5 minutes, stirring to make sure all of the sugar dissolves.

Remove from the heat and allow the syrup to cool completely to room temperature.

Remove and discard the peel once the syrup has cooled down. Store the syrup in a jar in the fridge until you are ready to use it.

Whip together the mascarpone, pistachio paste, powdered sugar, vanilla, and a few tablespoons of the heavy cream at medium-low to medium speed until thick and creamy, about 2 minutes.

In a separate bowl, whip the remaining cup of heavy cream until medium peaks form, about 4-5 minutes.

Gently fold the whipped cream into the pistachio and mascarpone mixture in three separate additions.

To assemble the tiramisu, dip both sides of a ladyfinger cookie into the cooled lemon simple syrup, then arrange them in a single layer in an 8 or 9-inch square dish.

Top the ladyfingers with half of the mascarpone mixture. Gently smooth and level out the layer of cream with an offset spatula.

Gently spread the lemon curd over the top of the mascarpone in an even layer.

Repeat another layer with the ladyfingers dipped into the lemon syrup.

Top the ladyfingers with the remaining half of the mascarpone mixture. Cover with plastic wrap and chill for at least 4 hours or overnight.

Before serving, scatter the finely chopped pistachios in an even layer over the top.

How to Store

Keep leftover tiramisu covered in the fridge and enjoy it within 3-4 days.

More Lemon Recipes

What do you think of this amazing pistachio tiramisu recipe? What would you serve with this tiramisu? Let me know in the comment section below.

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy baking, friends!

Lemon Pistachio Tiramisu Recipe

Yield: 6-9 servings

Lemon Pistachio Tiramisu

Prep Time 40 minutes

Additional Time 5 hours

Total Time 5 hours 40 minutes

Ingredients

For the lemon simple syrup:

½ cup water
½ cup lemon juice
1 cup granulated sugar
Peel from 1 medium lemon

For the tiramisu:

12 ounces mascarpone cheese, cold
⅓ cup pistachio cream
½ cup powdered sugar
1 ½ teaspoons vanilla bean paste
3 tablespoons + 1 cup heavy whipping cream, divided
7-ounces savoiardi ladyfingers
1 cup lemon curd
1/2 cup raw pistachios, finely chopped

Instructions

Make the lemon simple syrup first. Combine the water, lemon juice, and sugar in a small saucepan or pot. Bring it to a simmer over medium heat. Add the peel from the lemon and simmer for 5 minutes, stirring to make sure all of the sugar dissolves. Remove from the heat and allow the syrup to cool completely to room temperature. Remove and discard the peel once the syrup has cooled down. Store the syrup in a jar in the fridge until you are ready to use it.
Whip together the mascarpone, pistachio paste, powdered sugar, vanilla, and 3 tablespoons of the heavy cream at medium low to medium speed until thick and creamy, about 2 minutes. In a separate bowl, whip the remaining cup of heavy cream until medium peaks form, about 4-5 minutes. Gently fold the whipped cream into the pistachio and mascarpone mixture in three separate additions.
To assemble the tiramisu, dip both sides of a ladyfinger cookie into the cooled lemon simple syrup then arrange them in a single layer in an 8 or 9-inch square dish. Top the ladyfingers with half of the mascarpone mixture. Gently smooth and level out the layer of cream with an offset spatula. Gently spread the lemon curd over the top of the mascarpone in an even layer. Repeat another layer with the ladyfingers dipped into the lemon syrup. Top the ladyfingers with the remaining half of the mascarpone mixture. Cover with plastic wrap and chill for at least 4 hours or overnight.
Before serving, scatter the finely chopped pistachios in an even layer over the top.

Notes

Recipe Notes

You will have leftover simple syrup. Feel free to use it in cocktails or mocktails.
Keep leftover tiramisu covered in the fridge and enjoy it within 3-4 days.
An equal amount of vanilla extract may be used in place of vanilla bean paste.
If you are using a stand mixer, make sure to use the whisk attachment for both the mascarpone mixture and the whipped cream. If you’re using a hand mixer, use the beaters for both.
You’ll need 2-4 lemons to yield enough juice for the simple syrup.

Recipe Tips and Testing Notes

If you want to shave off a little bit of prep time, you can use 1 standard tub of whipped topping instead of whipping 1 cup of heavy cream. You will still need 3 tablespoons of cream or half and half for the mascarpone mixture.
Depending on the size of your dish, you may need to trim the end of some of your ladyfingers in order to fit both rows without overlapping.
Make sure to use the crisp savoiardi ladyfingers instead of the soft and cakey ladyfingers. The ones I used came in a 3.5 ounce package and I used almost 2 whole packages (7 ounces total).
Save your strength and use your food processor to finely chop the pistachios.
Once you open your jar of pistachio cream, give it a good stir before measuring it for the recipe.
I used an 8-inch square dish that is 2 ½ inches deep for testing and it was the perfect size for the tiramisu.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 569Total Fat: 34gSaturated Fat: 15gUnsaturated Fat: 19gCholesterol: 93mgSodium: 320mgCarbohydrates: 61gFiber: 2gSugar: 55gProtein: 8g

The post Lemon Pistachio Tiramisu appeared first on A Classic Twist.

Lemon Thyme Loaf Cake with Vanilla Bean Glaze

Zainab Mansaray — Mon, 16 Feb 2026 11:00:00 +0000

This lemon thyme loaf cake with vanilla bean glaze is a fun and fragrant twist on the classic lemon pound cake. With just 15 minutes of prep time, this loaf cake has a dense, buttery crumb punctuated by zingy lemon, herbal thyme, and cozy vanilla bean. Once baked, the loaf is drizzled with a thick, creamy glaze flecked with vanilla bean. Pair this lemon thyme cake with coffee or tea, or enjoy it as a dessert or snack.

If you love lemon pound cake, it might be time to try a fresh twist on this classic. Just a hint of thyme adds a gentle, fragrant note, making this cake feel extra special.

You still have the zesty lemon flavor, but now it’s balanced with the earthy, herbal notes of thyme. It really makes the lemon flavor pop!

Have you ever thought of adding thyme to your baked goods? I have added it to a few savory recipes in the past, such as these Savory Gruyère & Thyme Scones and Cheddar Biscuits with Thyme and Sage Butter. I have also added it to this Blueberry Thyme Galette, and it was truly mind-blowing! Definitely have some fun adding thyme to your sweet and savory baked goods.

I love that this pound cake only requires about 15 minutes of prep. As a mom of two, I don’t have a ton of extra time to spend prepping a recipe, even though I love baking so much!

It feels good to create something thoughtful for my family, and they all enjoyed the thyme twist. Who can resist a buttery, tender slice of lemon pound cake?

I also suggest trying out the other pound cakes I have shared on the blog, as we can never have too many pound cake recipes: Meyer Lemon Pound Cake, Fonio Pound Cake, Orange Pound Cake, Vanilla Pound Cake, and Raspberry Lemonade Pound Cake.

We have to talk about the icing. You know I love to add a little twist to my recipes where I can. One switch I love to make is to use vanilla bean instead of vanilla extract. Not only is this icing thick and creamy, and drips perfectly over the loaf, but it is speckled with little flecks of vanilla bean for the best flavor.

If you’d like to dial up the lemon flavor a bit more, add a little bit of extra lemon juice to the icing. Adding one to two tablespoons of lemon juice to the icing gives it an extra citrusy punch. Just use a splash of heavy cream to bring the icing back to the right consistency. I don’t recommend adding more lemon juice to the batter, as too much liquid can make the loaf overly wet.

If you’re like me and your fridge is filled with Greek yogurt, you can use it instead of plain yogurt. Greek yogurt will create a slightly thicker batter, but both work beautifully as long as you use full-fat yogurt, which helps keep the cake rich, tender, and flavorful.

This lemon thyme loaf pairs perfectly with a cup of coffee or tea, makes a lovely afternoon snack, and feels right at home on a dessert table. I hope your family loves it as much as mine did!

Ingredients

granulated sugar
powdered sugar
fresh thyme leaves
all-purpose flour
sea salt
baking powder
unsalted butter
large eggs
fresh lemon juice and lemon zest
vanilla extract & vanilla bean paste
plain yogurt
heavy cream

How to Make Lemon Pound Cake

Preheat the oven and grease a standard 1-pound loaf pan with nonstick cooking spray.

Add the granulated sugar, lemon zest, and chopped thyme leaves to a small bowl. Rub the lemon zest and thyme into the sugar for about a minute until highly fragrant. Set aside for now.

Add the flour, salt, and baking powder to a medium bowl and whisk to combine and aerate the ingredients. Set aside.

Add the butter to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until creamy, about one to two minutes. Scrape down the sides of the bowl, then add the sugar.

Beat on low, working up to medium speed for two to three minutes until creamy and more pale in color.

With the mixer on low speed, add the eggs one at a time, mixing each completely before adding the next one and scraping down the sides and bottom of the bowl as needed.

Once the last egg has been incorporated, scrape the bowl once more, then add the lemon juice and vanilla.

Mix on medium-low until combined. The acid in the lemon juice will make the mixture look lumpy and split, but don’t panic! It will come together once the dry ingredients are added.

With the mixer running on low, add half of the dry ingredients, mixing until just combined.

Scrape the bowl, then add the yogurt, mixing until just combined. Add the remaining flour and mix until just combined and the batter is uniform. The batter will be creamy and thick.

Pour the batter into the prepared pan and spread it into an even layer. Bake on the middle rack of the preheated oven for about an hour or until the top is golden brown and a tester inserted into the center comes out with a few moist crumbs.

Cool the cake on a wire rack for at least an hour before removing it from the pan. Cool completely on a wire rack before glazing.

When ready to glaze, add the powdered sugar, salt, vanilla bean paste, and a few tablespoons of heavy cream to a small bowl.

Whisk vigorously until you have a thick but pourable consistency. If it’s too thick, add a splash or two more heavy cream until you reach the right consistency.

Pour the glaze over the top of the cooled cake. For neat slices, wait until the glaze sets, then slice. Or, slice and serve right away!

How to Store

Homemade pound cake can be stored at room temperature for up to four days when wrapped tightly in plastic wrap or kept in an airtight container. Keeping pound cake stored in the fridge can dry it out, so it’s best to avoid it unless necessary.

Pound cake can also be stored in the freezer for up to three months. Make sure to wrap the pound cake tightly in plastic wrap. Thaw slices of pound cake at room temperature before serving.

More Lemon Recipes

What do you think of this tasty lemon pound cake recipe? What would you serve with a slice of this cake? Let me know in the comment section below.

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy baking, friends!

Lemon Thyme Loaf Cake Recipe

Yield: 8-10 servings

Lemon Thyme Loaf Cake with Vanilla Bean Glaze

This lemon thyme loaf cake with vanilla bean glaze is a fun and fragrant twist on the classic lemon pound cake. With just 15 minutes of prep time required, this loaf cake has a dense and buttery crumb punctuated by zingy lemon, herbal thyme, and cozy vanilla bean.

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Ingredients

For the lemon thyme loaf cake

1 cup granulated sugar
1 tablespoon lemon zest, from about 2 lemons
1 ½ tablespoons packed fresh thyme leaves, finely chopped
1 ¾ cups all-purpose flour
½ teaspoon sea salt
1 ½ teaspoons baking powder
1 cup unsalted butter, at room temperature
3 large eggs, at room temperature
2 tablespoons fresh lemon juice, from 1-2 lemons
2 teaspoons vanilla extract
⅓ cup plain yogurt, at room temperature

For the vanilla bean glaze

1 cup powdered sugar, sifted
1 pinch sea salt
1 ½ teaspoons vanilla bean paste
3-4 tablespoons heavy cream

Instructions

Preheat the oven to 350 degrees. Grease a standard 1-pound loaf pan (8.5x4.5 or 9x5 inches) with nonstick cooking spray.
Add the granulated sugar, lemon zest, and chopped thyme leaves to a small bowl. Rub the lemon zest and thyme into the sugar for about a minute until highly fragrant. Set aside for now.
Add the flour, salt, and baking powder to a medium bowl and whisk to combine and aerate. Set aside.
Add the butter to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until creamy, about 1-2 minutes. Scrape down the sides of the bowl then add the sugar. Beat on low, working up to medium speed for 2-3 minutes until creamy and more pale in color.
With the mixer on low speed, add the eggs one at a time, mixing each completely before adding the next one and scraping down the sides and bottom of the bowl as needed. Once the last egg has been incorporated, scrape the bowl once more then add the lemon juice and vanilla. Mix on medium low until combined. The acid in the lemon juice will make the mixture look lumpy and split but don’t panic! It will come together once the dry ingredients are added.
With the mixer running on low, add half of the dry ingredients, mixing until just combined. Scrape the bowl then add the yogurt, mixing until just combined. Add the remaining flour and mix until just combined and the batter is uniform. The batter will be creamy and thick.
Pour the batter into the prepared pan and spread it into an even layer. Bake on the middle rack of the preheated oven for 50-60 minutes or until the top is golden brown and a tester inserted into the center comes out with a few moist crumbs. Cool the cake on a wire rack for at least 1 hour before removing it from the pan. Cool completely on a wire rack before glazing.
When ready to glaze, add the powdered sugar, salt, vanilla bean paste, and 3 tablespoons of heavy cream to a small bowl. Whisk vigorously until you have a thick but pourable consistency. If it’s too thick, add a splash or two more heavy cream until you reach the right consistency. Pour the glaze over the top of the cooled cake. For neat slices, wait until the glaze sets then slice. Or, slice and serve right away!

Notes

It’s normal for there to be a crack through the center of the top of the cake.
If you’re worried about the top browning too much before the loaf is fully baked, you can tent the top with foil during baking.
Leftovers keep best in an airtight container at room temperature. Make sure to enjoy within 3 days for the best flavor and texture. The cake can also be stored in the fridge. Enjoy within 6-7 days.

FAQs

Can I add more lemon flavor? If you want a more lemony flavor, add 1-2 tablespoons of lemon juice to the glaze and just enough heavy cream to bring it to the right consistency. I do not recommend adding more lemon juice to the batter as it will make the loaf too wet.

Can I use Greek yogurt in place of plain yogurt? Yes, you can use either plain yogurt or plain Greek yogurt. Greek yogurt will lead to a slightly thicker batter. Either way, make sure to use a full fat yogurt for the best texture and flavor.

Orange Cardamom Upside-Down Cake

Zainab Mansaray — Mon, 02 Feb 2026 11:00:00 +0000

This orange cardamom upside-down cake is tender, soft, and comes together easily with just 15 minutes of prep time. Slices of jewel-toned Cara Cara oranges are placed on the bottom of the pan, then covered with a cake batter flavored with orange zest, cardamom, and vanilla. Once baked, cooled, and flipped, the orange slices create a sunny pattern and infuse each bite with delicious orange flavor. Enjoy this orange cardamom cake plain or with a dollop of freshly whipped cream.

Every now and then, I find myself craving a good upside-down cake. There’s something so special about how the fruit caramelizes and how its juices soak into the cake as it bakes. That craving led to creating this orange upside-down cake with cardamom.

It only takes 15 minutes to prep, which keeps this cake approachable and easy to make, even on a weekday. You end up with a cake that has a stunning jeweled look, thanks to the caramelized orange slices. Each slice feels like a slice of sunshine because of its bright orange color.

Cardamom adds a cozy aromatic twist to this orange upside-down cake without overpowering the citrus flavor. I layered it so you can taste it in every bite. First, it is mixed with the sugar added to the bottom of the cake pan, where the orange slices are placed. Next, a sprinkle of it is added to the cake batter.

I used Cara Cara oranges because of their sweet flavor and gorgeous color, but this recipe is flexible. Clementines, blood oranges, tangerines, or navel oranges all work beautifully, each bringing its own flavor twist to this cake. Blood oranges are another favorite of mine and would be striking in this cake recipe.

For the batter, you can use full-fat Greek yogurt in place of sour cream if that’s what you have on hand. The fat is important here, as it adds richness and helps carry the flavors of the orange and cardamom throughout the cake. I don’t recommend low-fat or non-fat yogurt, as it can result in a drier texture.

Each slice of cake is great on its own, but a dollop of freshly whipped cream takes it to the next level.

Let’s walk through the recipe with some pictures.

Ingredients

unsalted butter
ground cardamom
granulated sugar
cara cara oranges
all-purpose flour
baking powder
salt
sour cream
whole milk
brown sugar
a few large eggs
vanilla extract
whipped cream

How to Make Orange Upside-Down Cake

Preheat the oven and grease the sides and bottom of a springform pan generously with butter. Fit a round of parchment paper in the bottom of the pan and grease it with butter as well, ensuring that every surface is thoroughly greased.

Mix some of the ground cardamom with some of the granulated sugar. Sprinkle the cardamom sugar evenly over the bottom of the greased and lined pan.

Zest one to two of the oranges until you have a tablespoon of the zest, then set it aside. Use a sharp knife to cut the very top and bottom off of each orange.

With one of the ends resting on the cutting board, cut the pith and any remaining peel off of the oranges. Cut each orange into thin, round slices, about ¼-inch thick. Remove any seeds if present.

Arrange the orange slices on top of the cardamom sugar on the bottom of the pan. Cut any leftover slices into smaller pieces to fill any large gaps, then set the pan aside.

Whisk together the flour, baking powder, salt, and remaining ground cardamom in a medium bowl. Set aside.

Whisk together the sour cream and milk in a separate, smaller bowl and set aside as well.

Add the butter to a stand mixer fitted with the paddle attachment. Beat on low, working up to medium, until creamy (about one to two minutes). Add the remaining half a cup of granulated sugar along with the brown sugar and orange zest.

Beat on medium until light and fluffy, about two to three minutes, scraping down the bottom and sides of the bowl as needed. With the mixer running on medium-low, add the eggs one at a time, fully incorporating each, then mix in the vanilla.

Scrape the sides and bottom of the bowl. With the mixer running on low, add half of the flour mixture, mixing until just combined.

Add all of the sour cream and milk mixture, mixing until just combined. Scrape down the bowl as needed. Then, add the remaining flour mixture, mixing until just combined, and there are no longer any streaks of flour left.

Pour the batter over the oranges, then carefully spread the batter into an even layer. Gently tap the pan on the counter a few times to help settle the batter.

Bake the cake for on the center rack of the pre-heated oven until the cake is golden brown and a tester inserted into the middle comes out clean, about 40 to 50 minutes. When you move the pan, the center should be firm without a wobble. If it wobbles, the cake is not ready yet.

Leave the cake in the pan and place it on a wire rack to cool completely.

Once cool, run a knife gently around the edge before releasing the ring. Place a platter or large plate on top of the cake, then carefully invert. Slowly remove the bottom of the pan and peel off the parchment paper.

Slice and serve with lightly sweetened whipped cream if desired.

How to Store

This orange cardamom cake will keep well at room temperature for up to three days in an airtight container. If you need to store it longer, you can refrigerate the cake for up to seven days.

This cake can be frozen for up to three months. Be sure to wrap it tightly in plastic wrap and then in foil or place it in a freezer-safe container to protect it from freezer burn. Thaw the cake overnight in the refrigerator, then bring it to room temperature before serving.

More Winter Citrus Dessert Recipes

Blood Orange Cheesecake
Winter Citrus Cupcakes with Blood Orange Buttercream
Orange Pound Cake with Orange Juice Glaze
Winter Citrus Cake
Blood Orange Meringue Pie with a Coconut Crust

What do you think of this beautiful upside-down orange cake recipe? What would you serve with a slice of this cake? Let me know in the comment section below.

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy baking, friends!

Orange Cardamom Cake Recipe

Yield: 16

Orange Cardamom Upside-Down Cake

This orange cardamom upside-down cake is tender, soft, and comes together easily with just 15 minutes of prep time. Enjoy this orange cardamom cake plain or with a dollop of freshly whipped cream.

Prep Time 15 minutes

Cook Time 50 minutes

Total Time 1 hour 5 minutes

Ingredients

½ cup unsalted butter, at room temperature, plus extra for greasing the pan
1 teaspoon ground cardamom, divided
1/2 cup + 2 tablespoons granulated sugar, divided
2-3 cara cara oranges
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup sour cream, at room temperature
1/3 cup whole milk, at room temperature
1/2 cup brown sugar, packed
2 large eggs, at room temperature
1 tablespoon vanilla extract
Whipped cream, optional for serving

Instructions

Preheat the oven to 350 degrees. Grease the sides and bottom of a 9-inch springform pan generously with butter. Fit a round of parchment paper in the bottom of the pan and grease it with butter as well, ensuring that every surface is thoroughly greased.
Mix ½ teaspoon of the ground cardamom with 2 tablespoons of the granulated sugar. Sprinkle the cardamom sugar evenly over the bottom of the greased and lined pan.
Zest 1-2 of the oranges until you have 1 tablespoon total then set it aside. Use a sharp knife to cut the very top and bottom off of each orange. With one of the ends resting on the cutting board, cut the pith and any remaining peel off of the oranges. Cut each orange into round slices about ¼-inch thick. Remove any seeds if present. Arrange the orange slices on top of the cardamom sugar on the bottom of the pan. Cut any leftover slices into smaller pieces to fill any large gaps, then set the pan aside.
Whisk together the flour, baking powder, salt, and remaining ½ teaspoon of ground cardamom in a medium bowl. Set aside. Whisk together the sour cream and milk in a separate smaller bowl and set aside as well.
Add the butter to a stand mixer fitted with the paddle attachment. Beat on low, working up to medium, until creamy (about 1-2 minutes). Add the remaining ½ cup of granulated sugar along with the brown sugar and orange zest. Beat on medium until light and fluffy, about 2-3 minutes, scraping down the bottom and sides of the bowl as needed. With the mixer running on medium-low, add the eggs one at a time, fully incorporating each, then mix in the vanilla.
Scrape the sides and bottom of the bowl. With the mixer running on low, add half of the flour mixture, mixing until just combined. Add all of the sour cream and milk mixture, mixing until just combined. Scrape down the bowl as needed. Then, add the remaining flour mixture, mixing until just combined and there are no longer any streaks of flour left.
Pour the batter over the oranges, then carefully spread the batter into an even layer. Gently tap the pan on the counter a few times to help settle the batter. Bake the cake for 40-50 minutes on the center rack of the pre-heated oven until the cake is golden brown and a tester inserted into the middle comes out clean. When you move the pan, the center should be firm without a wobble. If it wobbles, the cake is not ready yet.
Leave the cake in the pan and place it on a wire rack to cool completely. Once cool, run a knife gently around the edge before releasing the ring. Place a platter or large plate on top of the cake then carefully invert. Slowly remove the bottom of the pan and peel off the parchment paper. Slice and serve with lightly sweetened whipped cream if desired.

Notes

FAQs

What other orange varieties can I use? Cara cara oranges have a delicious flavor and a beautiful color when baked into a cake. Other great options include clementines, blood oranges, tangerines, and navel oranges.

Can I use Greek yogurt in place of the sour cream? Yes, you can use a full-fat Greek yogurt in place of the sour cream. I do not recommend using low-fat or non-fat Greek yogurt here, as the fat adds richness and helps carry the flavor.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 228Total Fat: 8gSaturated Fat: 5gUnsaturated Fat: 4gCholesterol: 44mgSodium: 141mgCarbohydrates: 35gFiber: 1gSugar: 16gProtein: 4g

The post Orange Cardamom Upside-Down Cake appeared first on A Classic Twist.

Chocolate Peppermint Whoopie Pies

Zainab Mansaray — Mon, 22 Dec 2025 02:06:48 +0000

These chocolate peppermint whoopie pies are the perfect holiday treat! Soft and tender rounds of cakey chocolate cookies are sandwiched with a festive white chocolate peppermint buttercream. Once assembled, the whoopie pies are rolled in crushed candy canes for a pop of color and minty crunch. Each bite offers a delightful blend of rich chocolate and cool mint with the unmistakable decadence of white chocolate.

If you’re looking for something a little unique to serve this holiday season, try these nostalgic chocolate peppermint whoppie pies. They’ll add an extra sentimental feeling and a lot of festive flavor!

If you’re a big peppermint fan, I also have these other peppermint recipes that are perfect for the holidays: Mini White Chocolate Peppermint Cheesecakes, Peppermint White Chocolate Cookies, Peppermint Mocha Cupcakes, Peppermint Mocha Brownies, No Bake Peppermint Mocha Pie, plus two pages of the best peppermint-flavored holiday snacks and desserts.

If you’ve never made homemade whoopie pies, they are extremely easy to make. You start by creating a cakey cookie base and sandwiching it together with a buttercream frosting.

I also have a whoopie pie recipe that is perfect for Fall, so make sure to bookmark these Pumpkin Whoopie Pies.

To turn ordinary whoopie pies into a holiday treat, I added just the right amount of peppermint extract to the buttercream, so it is festive without being overwhelming. I also added some white chocolate to add creaminess and sweetness. Plus, the white chocolate balances the rich chocolate cake pieces.

Then, to garnish the whoopie pies, they are rolled in crushed candy canes to add a bright red and white Christmas look. Plus, it gives them a bright peppermint pop when you first bite into them.

They’re the kind of treat that disappears quickly from dessert platters and cookie boxes, and they’ve become one of those recipes people ask for again and again.

Since I want you to have success making this recipe, you need to note that this recipe requires using Dutch-process cocoa instead of natural cocoa powder. The leaveners in the recipe are balanced specifically for it. Natural cocoa powder won’t react the same way and can throw off the texture, so Dutch-process is definitely the way to go for the right lift and tenderness.

You can save some time by making the white chocolate peppermint buttercream ahead of time. Just cover it well and chill it in the fridge until you’re ready to assemble. When it comes time to use it, let it sit out until it reaches room temperature again, then give it a quick whip, which takes about one to two minutes.

You can also make the whoopie pies ahead and freeze them. Make sure to wrap each individually in Saran Wrap and then place them in an airtight container. They’ll keep in the freezer for up to two to three months. When you’re ready to serve, just thaw them overnight in the fridge. They taste as fresh and festive as the day you made them.

These whimsical whoopie pies are everything you want in a holiday treat! I hope your family loves them as much as mine did!

Ingredients

unsalted butter
light brown sugar
an egg
vanilla extract & vanilla bean paste
all-purpose flour
Dutch process cocoa
sea salt
baking soda & baking powder
whole milk
sour cream
white baking chocolate or white chocolate bar
heavy cream
powdered sugar
peppermint extract
crushed peppermint candies or candy canes, optional

How to Make Chocolate Peppermint Whoopie Pies

Preheat the oven and line three large baking sheets with parchment paper.

Add the butter and the brown sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on low, gradually increasing to medium speed, until the mixture is creamy (about 2 minutes).

Scrape down the sides of the bowl, then add the egg and vanilla. Beat on medium speed for one minute.

Whisk together the flour, cocoa powder, salt, baking soda, and baking powder in a medium bowl.

In a separate, smaller bowl, whisk together the milk and sour cream.

With the mixer running on low, add about half of the dry ingredients to the bowl, mixing until just combined.

Then, add half of the milk and sour cream mixture, mixing until just combined. Scrape the bowl, then repeat with the remaining half of the dry ingredients, followed by the remaining wet ingredients.

Scrape down the bowl one last time, then beat until just combined and there’s no longer any pockets of dry ingredients remaining.

Use a 1-ounce (2 tablespoon) sized cookie scoop to scoop up portions of the batter, then place on the lined baking sheet at least 2 inches apart.

Bake each sheet separately in the preheated oven until the cookies are just set, which takes about 12-15 minutes.

Allow them to cool on the pans for ten minutes, then use a spatula to move them to a wire rack to cool completely before filling.

When the pies are cool, make the buttercream. Add the white chocolate and the heavy cream to a double boiler.

Melt the white chocolate fully, then remove from the heat. Set the white chocolate aside to cool down to room temperature for about 20-30 minutes. It’s ready when you hold your palm over it and don’t feel any residual heat. Make sure it’s not still warm, or it will melt the butter in the buttercream.

Add the softened butter to the bowl of a stand mixer fitted with the paddle attachment. Beat the butter on medium until creamy, about one to two minutes. Scrape the sides of the bowl.

With the mixer on low, add the salt, then add the powdered sugar slowly, half a cup at a time.

Once all of the powdered sugar has been added, stir the cooled white chocolate, then add it to the bowl. Beat on low for about 30 seconds, then gradually work up to medium and mix until creamy and fully combined.

Scrape down the sides of the bowl, then add the vanilla bean paste and peppermint extract. Beat for a minute on medium until combined.

Pipe or spread the buttercream onto the flat side of half of the baked cookies, then sandwich with another and press gently to adhere. If you prefer, you can roll the sides of the pies in crushed peppermint candies or candy canes.

How to Store

Store the leftover whoopies pies in an airtight container in the fridge for 4-5 days. Before eating, I recommend removing them from the fridge and allowing them to sit at room temperature for about 15-20 minutes. This will allow them to soften.

You can also freeze the assembled whoopie pies for up to 2-3 months. I recommend wrapping each one individually in plastic wrap and then storing it in a freezer-safe, airtight container. Thaw them overnight in the fridge.

More Fun Holiday Recipes

What do you think of this festive Whoopie pie recipe? What would you serve with these treats? Let me know in the comment section below.

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy holiday baking, friends!

Chocolate Peppermint Whoopie Pie Recipe

Yield: 14 whoopie pies

Chocolate Peppermint Whoopie Pies

These chocolate peppermint whoopie pies are the perfect holiday treat! Soft and tender rounds of cakey chocolate cookies are sandwiched with a festive white chocolate peppermint buttercream. Each bite offers a delightful blend of rich chocolate and cool mint with the unmistakable decadence of white chocolate.

Prep Time 30 minutes

Cook Time 45 minutes

Total Time 1 hour 15 minutes

Ingredients

For the chocolate cookies

½ cup unsalted butter, at room temperature
1 cup light brown sugar, packed
1 egg, at room temperature
1 ½ teaspoons vanilla extract
2 ¼ cups all-purpose flour
½ cup Dutch process cocoa, sifted
½ teaspoon sea salt
½ teaspoon baking soda
1 teaspoon baking powder
¾ cup whole milk, at room temperature
¼ cup sour cream, at room temperature

For the white chocolate peppermint buttercream filling

6 ounces white baking chocolate or white chocolate bar, roughly chopped
3 tablespoons heavy cream
1 cup unsalted butter, at room temperature
⅛ teaspoon salt
2 cups powdered sugar, sifted
1 ½ teaspoons vanilla bean paste
1/2 teaspoon peppermint extract
Crushed peppermint candies or candy canes, optional for decorating

Instructions

Preheat the oven to 350 degrees and line three large baking sheets with parchment paper.
Add the butter and the brown sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on low, working up to medium, until the mixture is creamy (about 2 minutes). Scrape down the sides of the bowl, then add the egg and vanilla. Beat on medium speed for 1 minute.
Whisk together the flour, cocoa powder salt, baking soda, and baking powder in a medium bowl. In a separate smaller bowl, whisk together the milk and sour cream.
With the mixer running on low, add about 1/2 of the dry ingredients to the bowl, mixing until just combined. Then, add half of the milk/sour cream mixture, mixing until just combined. Scrape the bowl, then repeat with the remaining half of the dry ingredients, followed by the remaining wet ingredients. Scrape down the bowl one last time then beat until just combined and there’s no longer any pockets of dry ingredients remaining.
Use a 1-ounce (2 tablespoon) sized cookie scoop to scoop up portions of the batter then place on the lined baking sheet at least 2 inches apart. Bake each sheet separately in the preheated oven for 12-15 minutes until the cookies are just set. Allow them to cool on the pans for 10 minutes, then use a spatula to move them to a wire rack to cool completely before filling.
When pies are cool, make the buttercream. Add the white chocolate and the heavy cream to a double boiler. Melt the white chocolate fully, then remove from the heat. Set the white chocolate aside to cool down to room temperature for about 20-30 minutes. It’s ready when you hold your palm over it and don’t feel any residual heat. Make sure it’s not still warm or it will melt the butter in the buttercream.
Add the softened butter to the bowl of a stand mixer fitted with the paddle attachment. Beat the butter on medium until creamy, about 1-2 minutes. Scrape the sides of the bowl. With the mixer on low, add the salt then add the powdered sugar slowly ½ cup at a time. Once all of the powdered sugar has been added, stir the cooled white chocolate then add it to the bowl. Beat on low for about 30 seconds then gradually work up to medium and mix until creamy and fully combined. Scrape down the sides of the bowl, then add the vanilla bean paste and peppermint extract. Beat for 1 minute on medium until combined.
Pipe or spread the buttercream onto the flat side of half of the baked cookies, then sandwich with another and press gently to adhere. If you prefer, you can roll the sides of the pies in crushed peppermint candies or candy canes.
Enjoy immediately or place in the fridge in an airtight until ready to enjoy. Enjoy within 4-5 days.

Notes

To enjoy leftovers, I recommend removing them from the fridge and allowing them to sit at room temperature for about 15-20 minutes. This will allow them to soften.
With a 1-ounce scoop, the recipe yields exactly 28 cookies, which is 14 assembled pies.
You can make your own crushed peppermints or candy canes by adding them to a food processor fitted with the S blade, then pulsing several times until broken into small pieces.

FAQs

Can I use natural cocoa powder in the recipe? No, I do not recommend using natural cocoa powder, as the amount of leaveners in the recipe is formulated based on using a Dutch process cocoa powder.

Can I chill the buttercream once it’s made? Yes, you can cover and chill the buttercream once it’s made. When you’re ready to use it, allow it to come to room temperature, then beat it for 1-2 minutes.

Can I freeze assembled whoopie pies? Yes, assembled whoopie pies can be frozen for 2-3 months. I recommend wrapping each one individually in plastic wrap and then storing it in a freezer-safe, airtight container. Thaw them overnight in the fridge.

Cranberry Crumb Cake with Whipped Maple Creme Fraiche

Zainab Mansaray — Wed, 05 Nov 2025 11:00:00 +0000

Cozy yet elegant, this cranberry crumb cake pairs bright and tart cranberries with a spiced crumb topping and buttery cake. During baking, the cranberries burst and soften, and the crumb topping gets nice and crisp. Each slice of crumb cake is finished with a generous dollop of whipped maple creme fraiche. This cake is a delicious addition to a holiday dessert spread or brunch, pairing perfectly with a cup of coffee or tea.

If you’re looking for a dessert that feels festive and comforting all at once, this Cranberry Crumb Cake might just become your new favorite dessert this season. It’s the kind of cake that reminds you of the comforting desserts you had growing up, but also feels special enough to serve when guests arrive.

I’m a huge fan of incorporating cranberries into desserts over the holiday season. Cranberries are such an underrated berry, bringing a balance of tartness and color to sweet treats. I’ve celebrated this humble berry in a few of my holiday desserts, like this Cranberry Pear Crumble, Cranberry Swirl Coffee Cake, Cranberry Eggnog Coffee Cake, and White Chocolate Cranberry Tart.

We must talk about the flavor I packed into this crumb cake. The cranberry layer features classic orange zest. Orange zest brightens the taste of cranberries. Then, the crumb topping has festive, warm spices added, such as ground cinnamon, cloves, and nutmeg. The smell of this cake baking fills your kitchen with the most inviting aroma of the holiday season.

One of the things I love about this recipe is that part of it can be prepared ahead of time, which is always helpful during the busy holiday season. The crumb layer can be prepared up to two days in advance and stored in an airtight container in the refrigerator.

I prefer to make this recipe using fresh cranberries because frozen cranberries release too much moisture into the cake. If you need to use frozen cranberries, I recommend thawing them first and then draining off any accumulated juices before using them in the recipe.

I used yogurt in the batter for a nice tart taste. I know most of us have Greek yogurt in our fridges, but I recommend using plain unsweetened yogurt, not Greek yogurt, to make this recipe. Greek yogurt will make the cake batter a bit too thick.

Finally, let’s talk about that heavenly whipped maple crème fraîche that I used to top each slice of this crumb cake. Crème fraîche is both creamy and tangy. It has a higher amount of fat than sour cream and a richer flavor.

Just by adding a little maple syrup to it, it becomes the perfect finishing touch that holds its shape when used as a garnish.

Ingredients

all-purpose flour
granulated sugar
brown sugar
sea salt
some warm spices like ground cinnamon, cloves, & nutmeg
unsalted butter
fresh cranberries
a medium orange
3 large eggs
vanilla extract
baking powder
plain unsweetened yogurt
some creme fraiche
maple syrup

How to Make Cranberry Crumb Cake

Preheat the oven and lightly grease a square baking pan with cooking spray, then line it with parchment, leaving an overhang on all sides.

Make the crumb topping first. Mix the flour, granulated sugar, brown sugar, sea salt, and spices together in a medium-sized bowl.

Add the melted butter and mix until crumbly. Put the crumb topping in the fridge while you continue with the next few steps.

For the cranberry layer, add the cranberries, orange zest, a tablespoon of the orange juice, flour, and sugar to a medium-sized bowl. Toss together until the cranberries are evenly coated in the other ingredients. Set aside.

To make the cake batter, add the unsalted butter and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat together on medium speed until light and fluffy, scraping down the sides as needed. This will take a few minutes.

Add the eggs one at a time, fully incorporating each and scraping down the sides and bottom of the bowl as needed. Mix in the vanilla extract. At this point, the mixture will look split, but it will come together once the dry ingredients are added.

Add the flour, salt, and baking powder to a medium-sized bowl and whisk to combine.

With the mixer running on low, add half of the flour mixture. Mix until mostly combined, then add the yogurt.

Mix until mostly combined, then scrape down the bowl and add the rest of the flour mixture. Mix until just combined, and there are no longer any visible pockets of flour. The batter will be smooth and thick.

Pour the batter into the prepared pan, spreading it in an even layer with an offset spatula.

Scatter the cranberry mixture evenly over the top of the batter.

Remove the crumble mixture from the fridge. Break it up with your fingers until crumbly, then scatter it evenly over the cranberries.

Bake the cake for about an hour on the center rack of the preheated oven until a tester inserted into the middle comes out clean. When the cake is set, it shouldn’t wobble. If it wobbles when you gently shake the pan, it’s not done yet.

Place the cake pan on a wire rack and cool for half an hour. After cooling, run a palette knife around the edges and use the parchment to help remove the cake. Place the cake on the wire rack and cool completely before slicing and serving.

When you’re ready to serve the cake, remove the creme fraiche from the fridge and add it to the bowl of a stand mixer fitted with the whisk attachment.

Add the maple syrup and sea salt and beat on low, gradually increasing up to medium-high as the creme fraiche thickens. It’s ready when medium peaks form. This will take a few minutes.

Cut the cake into 9 equal slices and serve with a dollop of the whipped maple creme fraiche on top.

How to Store

Store leftover cake in an airtight container at room temperature for 1-2 days or in the fridge for up to 5 days. Note that the moisture from the cranberry layer will soften the crumb topping over time. For leftover whipped maple creme fraiche, keep it in an airtight container in the fridge for up to 3 days. Re-whip as needed.

More Holiday Dessert Recipes

What do you think of this festive cranberry crumb cake recipe? What would you serve with a slice of this cake? Let me know in the comment section below.

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy holiday baking, friends!

Cranberry Crumb Cake Recipe

Yield: 9 servings

Cranberry Crumb Cake with Whipped Maple Creme Fraiche

Cozy yet elegant, this cranberry crumb cake pairs bright and tart cranberries with a spiced crumb topping and buttery cake. This cake is a delicious addition to a holiday dessert spread or brunch and pairs perfectly with a cup of coffee or tea.

Prep Time 25 minutes

Cook Time 55 minutes

Additional Time 2 hours

Total Time 3 hours 20 minutes

Ingredients

For the crumb topping:

¾ cup all-purpose flour
¼ cup granulated sugar
¼ cup brown sugar, packed
¼ teaspoon sea salt
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
⅛ teaspoon ground nutmeg
6 tablespoons unsalted butter, melted

For the cranberry layer:

1 ¾ cups fresh cranberries
1 medium orange, zested and juiced
2 tablespoons all-purpose flour
2 tablespoons granulated sugar

For the cake:

1 cup unsalted butter, softened
1 cup granulated sugar
3 large eggs, at room temperature
1 tablespoon vanilla extract
1 ¾ cups all-purpose flour
½ teaspoon sea salt
1 teaspoon baking powder
¼ cup plain unsweetened yogurt, at room temperature

For the whipped maple creme fraiche:

8-ounce container creme fraiche, cold
2 ½ tablespoons maple syrup
1 small pinch sea salt

Instructions

Preheat the oven to 350 degrees. Lightly grease an 8-inch square baking pan with cooking spray, then line with parchment, leaving an overhang on all sides.
Make the crumb topping first. Mix the flour, granulated sugar, brown sugar, sea salt, and spices together in a medium-sized bowl. Add the melted butter and mix until crumbly. Put the crumb topping in the fridge while you continue with the next few steps.
For the cranberry layer, add the cranberries, orange zest, 1 tablespoon of the orange juice, flour, and sugar to a medium-sized bowl. Toss together until the cranberries are evenly coated in the other ingredients. Set aside.
To make the cake batter, add the unsalted butter and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat together on medium speed until light and fluffy, scraping down the sides as needed. This will take about 2-3 minutes.
Add the eggs one at a time, fully incorporating each and scraping down the sides and bottom of the bowl as needed. Mix in the vanilla extract. At this point, the mixture will look split, but it will come together once the dry ingredients are added.
Add the flour, salt, and baking powder to a medium-sized bowl and whisk to combine. With the mixer running on low, add half of the flour mixture. Mix until mostly combined, then add the yogurt. Mix until mostly combined, then scrape down the bowl and add the remainder of the flour mixture. Mix until just combined, and there are no longer any visible pockets of flour. The batter will be smooth and thick.
Pour the batter into the prepared pan, spreading it in an even layer with an offset spatula. Scatter the cranberry mixture evenly over the top of the batter. Remove the crumble mixture from the fridge. Break it up with your fingers until crumbly, then scatter it evenly over the cranberries. Bake the cake for 55-65 minutes on the center rack of the preheated oven until a tester inserted into the middle comes out clean. When the cake is set, it shouldn’t wobble. If it wobbles when you gently shake the pan, it’s not done yet.
Place the cake pan on a wire rack and cool for 30 minutes. After 30 minutes, run a palette knife around the edges and use the parchment to help remove the cake. Place the cake on the wire rack and cool completely before slicing and serving.
When you’re ready to serve the cake, remove the creme fraiche from the fridge and add it to the bowl of a stand mixer fitted with the whisk attachment. Add the maple syrup and sea salt and beat on low, gradually increasing up to medium-high as the creme fraiche thickens. It’s ready when medium peaks form. This will take about 2-3 minutes.
Cut the cake into 9 equal slices and serve with a dollop of the whipped maple creme fraiche on top.

Notes

Recipe Tips

In order to facilitate spreading the cake batter into the lined pan, I recommend using binder clips to keep the parchment paper in place on all sides. Once you’ve added the crumb topping, you can remove the binder clips.
Make sure to use plain unsweetened yogurt, not Greek yogurt. Greek yogurt will make the cake batter a bit too thick.
Keep the creme fraiche in the fridge until right before you’re ready to use it. This will ensure it whips up properly. It will soften as it sits out, so I recommend making it just before you’re ready to serve the cake.
An 8-inch square baking pan with sides that are at least 2.25 inches high is ideal in order to allow room for the cake to rise. If your pan is more shallow, I recommend using a 9-inch square pan and checking for doneness around 40-45 minutes.
If you like a small dollop of cream, go with the whipped maple creme fraiche as written. If you prefer big dollops of cream with your cake, I recommend doubling the whipped maple creme fraiche!
Store leftover cake in an airtight container at room temperature for 1-2 days or in the fridge for up to 5 days. Note that the moisture from the cranberry layer will soften the crumb topping over time. For leftover whipped maple creme fraiche, keep it in an airtight container in the fridge for up to 3 days. Re-whip as needed.

FAQs

Can I make any of the components ahead of time? The only component I recommend making ahead of time is the crumb topping. It can be made up to 2 days in advance and kept in an airtight container in the fridge. When you’re ready to make the cake, I recommend allowing the crumb topping to sit out at room temperature for about 20-30 minutes so that it’s easier to break up with your fingers.

Can I use frozen cranberries? Frozen cranberries will release a lot of moisture into the cake if added when frozen. If you need to use frozen cranberries, I recommend thawing them first, then draining off any of the accumulated juices before using them in the recipe.

The post Cranberry Crumb Cake with Whipped Maple Creme Fraiche appeared first on A Classic Twist.

Pecan Pie Brownies

Zainab Mansaray — Tue, 23 Sep 2025 10:00:00 +0000

These pecan pie brownies are rich, fudgy, and perfect for when you’re craving a bit of indulgence! The base is a fudgy brownie made with both cocoa powder and melted dark chocolate. The brownies are topped with a buttery, caramel-like pecan pie filling, then baked to golden perfection. The contrast between the dense, dark chocolate brownies and the gooey, nutty pecan topping makes these irresistible!

Who says that gooey pecan pie filling is for pecan pie only? Let’s make some brownies inspired by this yummy pie because who doesn’t like brownies and pecan pie?

The caramel pecan pie filling, with its nuttiness and buttery sweetness, complements the rich, dark chocolate taste of the brownies.

These pecan pie brownies are the kind of treat that you need to indulge in over the Fall. Can you think of anything better than biting into a slice of these brownies with that irresistible caramel-like pecan pie filling?

For this brownie recipe, I felt the base needed to be one of those dense, fudgy brownies, not a cake-like brownie. It needed to taste rich in dark chocolate flavor, so I used a combination of cocoa powder and dark chocolate.

When I tested this recipe, I found that I preferred the richness of a dark chocolate bar in these brownies over chocolate chips. If you don’t have a dark chocolate bar, you can substitute it with 2 ounces of dark chocolate chips.

While we are talking about tips, if you need to double this recipe to feed a crowd, you can bake the brownies in a 9×13 baking pan.

For easier cutting, I like to use the parchment to lift the brownies out of the pan, then place them on a cutting board and slice them with a sharp knife. If the pecan filling has seeped in between the pan and the parchment, use a palette knife to help loosen it.

Will you make these brownies for a special gathering this Fall or to indulge in for yourself? Let me know in the comments!

Ingredients

cocoa powder
all-purpose flour
unsalted butter
dark chocolate
a variety of sugars like brown sugar, granulated sugar, & honey
vanilla extract
a few large eggs
salt
flaky sea salt, such as Maldon, plus extra for garnish
raw pecan halves

How to Make Pecan Pie Brownies

Line a square baking pan with parchment on all sides, leaving an overhang. Preheat the oven.

Sift the cocoa powder and flour into a medium bowl and whisk to combine. Set aside for now.

Melt the butter and dark chocolate in a double boiler, gently stirring every minute until entirely melted.

Remove from the double boiler and pour into a large bowl along with the brown sugar and granulated sugar.

Whisk until the sugars are moistened, then whisk in the vanilla, eggs, and salt until you have a glossy and relatively smooth mixture.

Fold in the sifted cocoa powder and flour mixture. The batter should look glossy and thick. Pour the brownie batter into the prepared baking pan and spread it into an even layer.

Bake in the preheated oven until the top is set and a tester comes out with a few moist crumbs.

While brownies bake, make the pecan pie layer. Whisk together the brown sugar, honey, melted butter, egg, and vanilla until smooth. Fold in the flaky salt and pecans.

Pour the pecan pie filling over the baked brownies, gently spreading it into an even layer and making sure not to press too much into the brownies. Return the brownies to the oven for an additional amount of time and bake until the pecans are golden and the filling has thickened.

Cool the brownies completely before slicing, as this gives the pecan pie layer time to fully thicken and set up. Slice into 9 equal squares for larger brownies, or 16 equal squares for smaller brownies. Sprinkle with additional flaky sea salt if desired.

How to Store

Store leftovers in an airtight container for up to 3-4 days or in the fridge for up to 5 days.

More Fall Dessert Recipes

What do you think of these amazing brownies with a pecan pie topping? What would you serve with these brownies? Let me know in the comment section below.

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy Fall baking, friends!

Pecan Pie Brownie Recipe

Yield: ~12 brownies

Pecan Pie Brownies

Prep Time 15 minutes

Cook Time 55 minutes

Total Time 1 hour 10 minutes

Ingredients

For the brownie layer:

½ cup cocoa powder
½ cup all-purpose flour
6 tablespoons unsalted butter
2 ounces dark chocolate, roughly chopped
½ cup brown sugar, packed
½ cup granulated sugar
1 ½ teaspoons vanilla extract
2 large eggs, at room temperature
½ teaspoon salt

For the pecan pie layer:

⅓ cup brown sugar, packed
6 tablespoons honey
2 tablespoons unsalted butter, melted
1 large egg, at room temperature
1 teaspoon vanilla extract
½ teaspoon flaky sea salt, such as Maldon, plus extra for garnish
1 ½ cups raw pecan halves

Instructions

Line an 8x8-inch baking pan with parchment on all sides, leaving an overhang. Preheat the oven to 350 degrees.
Sift the cocoa powder and flour into a medium bowl and whisk to combine. Set aside for now.
Melt the butter and dark chocolate in a double boiler, gently stirring every minute until fully melted. Remove from the double boiler and pour into a large bowl along with the brown sugar and granulated sugar. Whisk until the sugars are moistened, then whisk in the vanilla, eggs, and salt until you have a glossy and relatively smooth mixture.
Fold in the sifted cocoa powder and flour mixture. The batter should look glossy and thick. Pour the brownie batter into the prepared baking pan and spread it into an even layer. Bake in the preheated oven for 25-30 minutes or until the top is set and a tester comes out with a few moist crumbs.
While brownies bake, make the pecan pie layer. Whisk together the brown sugar, honey, melted butter, egg, and vanilla until smooth. Fold in the flaky salt and pecans.
Pour the pecan pie filling over the baked brownies, gently spreading it into an even layer and making sure not to press too much into the brownies. Return the brownies to the oven for an additional 20-25 minutes and bake until the pecans are golden and the filling has thickened.
Cool the brownies completely before slicing as this gives the pecan pie layer time to fully thicken and set up. Slice into 9 equal squares for larger brownies, or 16 equal squares for smaller brownies. Sprinkle with additional flaky sea salt if desired.
Store leftovers in an airtight container for up to 3-4 days. Or, in the fridge for up to 5 days.

Notes

Since there’s no baking soda or baking powder in this recipe, you can use either Dutch process cocoa powder or natural cocoa powder. I prefer the flavor of Dutch process cocoa in these brownies!

I do not recommend using a larger pan than an 8x8 as it will make the brownies too thin.

FAQs

Can I use chocolate chips instead of dark chocolate? During testing, I found that I preferred the richness of a dark chocolate bar in these brownies instead of chocolate chips. You can substitute 2 ounces of dark chocolate chips instead if you prefer.

Can I double the recipe? Absolutely, you can double the recipe. If you do, you can bake the brownies in a 9x13 baking pan.

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