Cheesecake Pistachio Brownies (Print Version)
# Ingredients:
→ Brownies
01 -
1 1/4 cups plain flour
02 -
1/2 cup cocoa powder
03 -
2 oz dark chocolate for garnish
04 -
3 medium eggs
05 -
3/4 cup unsalted butter
06 -
6 oz chocolate (dark, 50-60% cocoa)
07 -
1/4 teaspoon salt
08 -
1 cup regular sugar
09 -
1/3 cup soft brown sugar
10 -
1 tablespoon vanilla extract
→ Cheesecake Filling
11 -
8 oz cream cheese (full-fat)
12 -
1/3 cup white sugar
13 -
1 medium or small egg
14 -
1 tablespoon flour (lightly heaping)
15 -
1 teaspoon vanilla essence
→ Pistachio Layer
16 -
10 tablespoons pistachio butter
# Instructions:
01 -
Whip the cream cheese till smooth and soft. Stir in the sugar, egg, vanilla, and flour until just combined—not too much, though! Stick it in the fridge while you prep the brownies.
02 -
Cover an 8x8 inch tray with parchment paper. In a microwave-safe bowl, melt together butter and the chocolate (or use a water bath). Beat the eggs, sugars, and vanilla in a separate bowl for about 3 minutes until they're creamy and airy.
03 -
Gently combine the melted chocolate mixture with the creamy egg mixture. Then sift in the dry ingredients — the flour, cocoa, and salt — and fold everything until it's just mixed. Don't stir more than you need to!
04 -
Pour half the brownie mix into your pan. Scoop dollops of the cheesecake filling and pistachio spread randomly on top. Carefully spread the rest of the brownie batter over the layer.
05 -
Scatter chocolate chunks over the top. Bake at 340°F for roughly 27 minutes for gooey brownies, or closer to 30-35 minutes if you want them firmer. The center should still wiggle slightly when done.
# Notes:
01 -
Baking longer will give you firmer brownies, while shorter leaves them soft and gooey.
02 -
Always use full-fat cream cheese for better flavor and texture.
03 -
Avoid overmixing the cheesecake mixture to keep it nice and thick.