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Pistachio Cheesecake Brownies Recipe

Pistachio Cheesecake Brownies Recipe
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★★★★★

4.9 from 25 reviews

This Pistachio Cheesecake Brownies recipe combines rich, fudgy dark chocolate brownies with a creamy cheesecake layer and the delightful nutty flavor of pistachio spread. Perfectly balanced between decadent and textured, these brownies make a spectacular dessert or indulgent treat for any occasion.

Ingredients

Scale

Brownie Ingredients

  • 160g butter
  • 170g dark chocolate (50%-60% cocoa)
  • 160g plain flour
  • 40g cocoa powder
  • 3 medium eggs
  • 200g caster sugar
  • 60g soft light brown sugar
  • 1 tbsp vanilla extract
  • 1/4 tsp salt
  • 60g dark chocolate (for topping)

Cheesecake Filling

  • 230g (8oz) full fat cream cheese
  • 80g caster sugar
  • 1 small/medium egg
  • 1 tsp vanilla extract
  • 1 heaped tbsp plain/all purpose flour

Pistachio Spread

  • 10 tbsp pistachio spread

Instructions

  1. Prepare the Cheesecake Layer: Using an electric hand mixer, beat the cream cheese until smooth and creamy. This will form the base of your cheesecake layer and should be free of lumps.
  2. Mix the Cheesecake Ingredients: Add caster sugar, egg, vanilla extract, and plain flour to the cream cheese mixture, mixing until combined but not overworked. The mixture will have a thick, yoghurt-like consistency, not runny.
  3. Chill the Cheesecake Mixture: Place the cheesecake mixture in the fridge to keep it firm and ready for layering later.
  4. Prepare the Brownie Tin: Line a 20x20cm brownie tin with baking paper to prevent sticking and make removal easier.
  5. Melt Chocolate and Butter: Gently melt the butter and 170g of dark chocolate in the microwave in 20-second intervals, stirring well between each until smooth and fully combined to ensure the batter does not split. Set aside to cool slightly.
  6. Beat Eggs and Sugars: In a separate bowl, whisk the eggs, caster sugar, light brown sugar, and vanilla extract with an electric beater for about 3 minutes until creamy and light in texture.
  7. Combine Wet Ingredients: Fold the melted chocolate and butter mixture into the beaten egg and sugar mixture carefully using a spatula, maintaining the airiness.
  8. Add Dry Ingredients: Sift half the plain flour, cocoa powder, and salt into the wet mix, folding gently with a spatula. Repeat with the remaining dry ingredients until just combined. Avoid overmixing.
  9. Layer the Brownie Batter: Spread just under half of the brownie batter evenly into the prepared tin using a spatula.
  10. Add Cheesecake and Pistachio: Spoon tablespoons of the chilled cheesecake mixture evenly spaced over the brownie layer. Then spoon the pistachio spread into the gaps between the cheesecake dollops.
  11. Top with Remaining Brownie Batter: Spoon the remaining brownie batter over the cheesecake and pistachio layers. Carefully spread it out to cover everything evenly.
  12. Add Chocolate Topping: Chop the extra 60g dark chocolate into small chunks and sprinkle them evenly over the top for extra chocolatey texture.
  13. Bake the Brownies: Bake in a preheated oven at 170°C fan (about 338°F) for 27 minutes for fudgy brownies or 30-35 minutes if you prefer a less fudgy, more set texture.

Notes

  • For fudgier brownies, avoid overbaking and stick to the 27-minute baking time.
  • Ensure the cheesecake mixture is chilled before layering to maintain distinct layers in the brownies.
  • Use good quality dark chocolate with 50%-60% cocoa for best flavor and texture.
  • Line the baking tin properly to make it easier to remove the brownies without breaking.
  • Allow the brownies to cool completely before cutting for clean slices.
  • You can substitute pistachio spread with homemade pistachio butter or another nut butter if preferred, but it will alter the flavor.

Nutrition

Keywords: Pistachio Cheesecake Brownies, Fudgy Brownies, Cheesecake Recipe, Pistachio Dessert, Chocolate Brownies, Baking, Easy Brownie Recipe

Find it online: https://amayaharis.com/pistachio-cheesecake-brownies-recipe/