Description
Pistachio Cheesecake Brownies combine rich, fudgy dark chocolate brownies with a creamy cheesecake swirl and layers of nutty pistachio spread for the ultimate indulgent dessert bar.
Ingredients
Units
Scale
For the Brownies
- 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)
For the Cheesecake Filling
- 230g (8 oz) full-fat cream cheese
- 80g caster sugar
- 1 small/medium egg
- 1 tsp vanilla extract
- 1 heaped tbsp plain flour
For the Pistachio Layer
- 10 tbsp pistachio spread
Instructions
- Preheat oven to 350°F (175°C). Grease and line a square baking pan with parchment paper.
- Make the brownies: Melt butter and 170g dark chocolate together until smooth. Stir in caster sugar, light brown sugar, vanilla extract, and eggs one at a time until glossy. Fold in flour, cocoa powder, and salt until just combined.
- Make the cheesecake filling: Beat cream cheese with caster sugar until smooth. Add the egg, vanilla extract, and flour, mixing until combined.
- Assemble: Pour half of the brownie batter into the prepared pan. Dollop half of the pistachio spread, then swirl gently. Spread cheesecake mixture on top, followed by the remaining brownie batter. Add the remaining pistachio spread and swirl with a knife.
- Sprinkle the top with 60g chopped dark chocolate.
- Bake for 35–40 minutes, or until a toothpick comes out with moist crumbs (not wet batter).
- Cool completely before slicing into squares.
Notes
- For cleaner slices, chill brownies before cutting.
- You can substitute pistachio spread with hazelnut spread for a different twist.
- Do not overbake; brownies should remain fudgy in the center.
Nutrition
- Serving Size: 1 brownie
- Calories: 285
- Sugar: 20g
- Sodium: 90mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg