Description
These Pistachio Cheesecake Brownies are the ultimate dessert! A rich, fudgy brownie base is layered with a smooth pistachio cheesecake filling, then swirled together for a stunning and delicious treat. Perfect for special occasions or whenever you’re craving something indulgent!
Ingredients
For the Brownie Layer:
1 cup (225g) unsalted butter, melted
1 3/4 cups (350g) granulated sugar
3/4 cup (150g) light brown sugar, packed
4 large eggs
1 tbsp vanilla extract
1 cup (125g) all-purpose flour
3/4 cup (65g) unsweetened cocoa powder
1/2 tsp salt
1/2 tsp baking powder
1/2 cup (85g) semi-sweet chocolate chips
For the Pistachio Cheesecake Layer:
8 oz (225g) cream cheese, softened
1/4 cup (50g) granulated sugar
1 large egg
1/2 cup (120ml) heavy cream
1/4 cup (30g) pistachio paste (or finely ground pistachios)
1/2 tsp vanilla extract
1/2 cup (60g) chopped pistachios (for topping)
Instructions
Step 1: Make the Brownie Batter
- Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper.
- In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth.
- Beat in eggs one at a time, then stir in vanilla extract.
- In a separate bowl, whisk together flour, cocoa powder, salt, and baking powder.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in chocolate chips.
- Spread ¾ of the brownie batter into the prepared pan.
Step 2: Make the Pistachio Cheesecake Layer
- In a medium bowl, beat cream cheese and sugar until smooth.
- Add egg, heavy cream, pistachio paste, and vanilla extract, mixing until fully combined.
Step 3: Assemble & Swirl
- Pour the pistachio cheesecake mixture over the brownie batter in the pan.
- Dollop the remaining ¼ of brownie batter over the cheesecake layer.
- Use a knife or skewer to gently swirl the layers together for a marbled effect.
- Sprinkle with chopped pistachios on top.
Step 4: Bake & Cool
- Bake for 35-40 minutes, or until the edges are set but the center is slightly jiggly (it will firm up as it cools).
- Let the brownies cool completely in the pan, then refrigerate for at least 2 hours before slicing for clean cuts.
Step 5: Slice & Serve
- Cut into squares and enjoy!
Notes
- For Extra Fudgy Brownies: Slightly underbake them and chill before cutting.
- Storage: Keep in an airtight container in the fridge for up to 5 days. Let sit at room temperature for a few minutes before serving.
- Freezing: Freeze uncut brownies for up to 3 months. Thaw overnight in the fridge.
- Pistachio Paste Substitute: Blend ½ cup shelled pistachios + 1 tbsp honey + 1 tbsp milk to make homemade pistachio paste.