Why You’ll Love This Recipe
This recipe combines the best of both worlds: the indulgence of rich chocolate brownies with the creamy goodness of cheesecake and the unique flavor of pistachio. The fudgy texture of the brownies is complemented by the smooth, tangy cheesecake layer, and the pistachio spread adds a luxurious nutty flavor that takes these brownies to the next level. The balance between the chocolate, cream cheese, and pistachio ensures every bite is a delightful experience. These brownies are not only delicious but also visually stunning with their swirled layers.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Brownies:
- 3/4 cup unsalted butter
- 6 oz dark chocolate (50-60% cocoa)
- 1 1/4 cups all-purpose flour
- 1/2 cup cocoa powder
- 3 medium eggs
- 1 cup granulated sugar
- 1/3 cup light brown sugar
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
- 2 oz dark chocolate (for topping)
For the Cheesecake Filling:
- 8 oz full-fat cream cheese
- 1/3 cup granulated sugar
- 1 small/medium egg
- 1 teaspoon vanilla extract
- 1 heaped tablespoon all-purpose flour
For the Pistachio Layer:
- 10 tablespoons pistachio spread
Kitchen Equipment Needed:
- 8×8 inch baking pan
- Mixer or hand mixer
- Whisk
- Heatproof bowl
- Spatula
Directions
- Prepare the Cheesecake Filling:
Beat the cream cheese until smooth. Mix in the sugar, egg, vanilla extract, and flour until just combined. Refrigerate while preparing the brownie batter. - Make the Brownie Batter:
Preheat the oven to 340°F (170°C) and line an 8×8 inch pan with parchment paper. Melt the chocolate and butter together in a heatproof bowl over a double boiler or in the microwave, stirring occasionally. - Mix the Dry Ingredients:
In a separate bowl, sift together the flour, cocoa powder, and salt. Set aside. - Combine the Wet Ingredients:
In a large bowl, whisk together the eggs, granulated sugar, brown sugar, and vanilla extract for about 3 minutes until creamy. - Combine Brownie Batter:
Gradually fold the melted chocolate mixture into the egg mixture. Then, gradually fold in the sifted dry ingredients until just combined. - Assemble the Brownies:
Spread half of the brownie batter into the prepared pan. Add dollops of cheesecake filling and pistachio spread over the batter. Carefully cover with the remaining brownie batter and swirl the cheesecake and pistachio mixture to create marbled layers. - Add Topping and Bake:
Top the brownies with chopped dark chocolate for extra richness. Bake at 340°F for 27 minutes for a fudgy texture or 30-35 minutes for a more set texture. The center should be slightly firm but still soft. - Cool and Serve:
Allow the brownies to cool completely in the pan before slicing into squares and serving.
Servings and Timing
- Servings: 16 brownies
- Prep Time: 20 minutes
- Cook Time: 27-35 minutes (depending on desired texture)
- Total Time: 47 minutes
Variations
- Nutty Crunch: For added texture, sprinkle crushed pistachios or walnuts on top of the brownies before baking.
- Cheesecake Flavor Boost: Add a teaspoon of lemon juice or zest to the cheesecake layer for a citrusy twist.
- Gluten-Free Option: Use a gluten-free all-purpose flour blend in place of regular flour.
Storage/Reheating
Store the brownies in an airtight container at room temperature for up to 3 days. If you’d like to extend their shelf life, keep them in the refrigerator for up to a week. These brownies can be enjoyed at room temperature or lightly warmed in the microwave for a few seconds for a gooey texture.
FAQs
1. Can I use milk chocolate instead of dark chocolate?
Yes, you can substitute milk chocolate for a sweeter, creamier flavor, but keep in mind that it will alter the richness of the brownies.
2. Can I make these brownies ahead of time?
Yes, these brownies can be made ahead of time and stored in an airtight container for several days.
3. Can I freeze these brownies?
Yes, you can freeze these brownies for up to 3 months. Just be sure to wrap them tightly in plastic wrap or store them in an airtight container.
4. Can I use a different nut spread instead of pistachio?
Yes, you can substitute with almond or hazelnut spread, though it will alter the flavor profile of the brownies.
5. How can I make the brownies less sweet?
To reduce the sweetness, you can cut back on the granulated sugar and use a dark chocolate with a higher cocoa percentage (70% or more).
6. What should I do if my brownies are too fudgy after baking?
If you prefer a firmer texture, you can bake the brownies for an additional 3-5 minutes. Just be sure to keep an eye on them to prevent overbaking.
7. Can I make the cheesecake filling without eggs?
Yes, you can substitute the egg in the cheesecake filling with a tablespoon of cornstarch or a non-dairy egg replacer.
8. Can I use non-dairy cream cheese?
Yes, non-dairy cream cheese works as a great substitute for the full-fat version, making these brownies suitable for a vegan or dairy-free diet.
9. Can I use a different size pan for baking?
If you use a different-sized pan, you may need to adjust the baking time. A larger pan will require a shorter bake time, while a smaller pan may require longer.
10. How can I prevent the cheesecake layer from mixing too much with the brownie layer?
When adding the cheesecake and pistachio mixture, be careful not to over-swirl. Aim for just a few gentle swirls to maintain a clear separation between the layers.
Conclusion
Pistachio Cheesecake Brownies are the ultimate indulgence, blending the rich flavor of chocolate brownies with a creamy cheesecake layer and the delightful nuttiness of pistachio spread. Whether you’re looking to treat yourself or impress your guests, these brownies will surely satisfy your sweet tooth and leave everyone craving more. With just a few simple steps and minimal prep time, you can enjoy this decadent dessert in no time!
Pistachio Cheesecake Brownies Recipe
- Prep Time: 20 minutes
- Cook Time: 27-35 minutes
- Total Time: 47 minutes
- Yield: 16 brownies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Pistachio Cheesecake Brownies combine fudgy chocolate brownies with a creamy cheesecake filling and a pistachio spread topping, creating a perfect balance of flavors and textures.
Ingredients
For the Brownies:
3/4 cup unsalted butter
6 oz dark chocolate (50-60% cocoa)
1 1/4 cups all-purpose flour
1/2 cup cocoa powder
3 medium eggs
1 cup granulated sugar
1/3 cup light brown sugar
1 tablespoon vanilla extract
1/4 teaspoon salt
2 oz dark chocolate (for topping)
For the Cheesecake Filling:
8 oz full-fat cream cheese
1/3 cup granulated sugar
1 small/medium egg
1 teaspoon vanilla extract
1 heaped tablespoon all-purpose flour
For the Pistachio Layer:
10 tablespoons pistachio spread
Instructions
- Prepare the Cheesecake Filling: Beat cream cheese until smooth. Mix in sugar, egg, vanilla extract, and flour until combined. Refrigerate while preparing brownie batter.
- Make the Brownie Batter: Preheat oven to 340°F (170°C). Line an 8×8 inch pan with parchment paper. Melt chocolate and butter together over a double boiler or in the microwave.
- Mix the Dry Ingredients: Sift together flour, cocoa powder, and salt in a separate bowl.
- Combine Wet Ingredients: Whisk eggs, granulated sugar, brown sugar, and vanilla extract for 3 minutes until creamy.
- Combine Brownie Batter: Gradually fold the melted chocolate mixture into the egg mixture, then fold in the sifted dry ingredients until just combined.
- Assemble the Brownies: Spread half of the brownie batter into the pan. Add dollops of cheesecake filling and pistachio spread over the batter. Top with remaining brownie batter and swirl to create marbled layers.
- Add Topping and Bake: Sprinkle chopped dark chocolate on top. Bake for 27 minutes for fudgy brownies or 30-35 minutes for a firmer texture.
- Cool and Serve: Allow to cool completely before slicing into squares.
Notes
For extra crunch, add crushed pistachios or walnuts on top before baking.
Reduce sweetness by using dark chocolate with a higher cocoa percentage and less sugar.
For a gluten-free version, use gluten-free flour and ensure your chocolate is gluten-free.
Nutrition
- Serving Size: 1 brownie
- Calories: 270
- Sugar: 27g
- Sodium: 140mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 55mg
