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These brownies with pistachio and cheesecake are so gooey and absolutely loaded with chocolate, with just the right nutty twist. If you can't resist cheesecake and always say yes to brownies, grabbing a jar of pistachio spread turns every bite into a party. They're great for celebrations, but they'll also make your weekend feel super special. Trust me, they're unforgettable.
The first time I tried these, I couldn't believe how perfectly all those layers work together. My partner actually hid the very last bite so they wouldn't have to share. Totally understandable.
Ingredients
- Butter: keeps everything rich and moist, real butter is your best bet for great flavor
- Dark chocolate: gives a deep, grown-up chocolate punch—aim for something between 50 and 60 percent cocoa
- Flour: holds things together and keeps brownies nice and dense, go for fresh, fine-ground if you can
- Cocoa powder: bumps up the chocolate flavor, choose a dark variety (less fat) for big taste
- Eggs: ties everything together—medium and super fresh is the way to go
- White sugar: keeps things sweet and gives that classic crust on top, fine sugar works best
- Brown sugar: brings a rich caramel note and extra chewiness
- Vanilla extract: boosts the taste, stick with real vanilla for full flavor
- Salt: brings out the chocolate notes and deepens the flavor
- Cream cheese: makes the cheesecake swirls lush and creamy, full-fat is your friend here
- Pistachio spread: adds nutty flavor and pretty green color—greener usually means better quality
- Take your time—using good stuff makes for dreamy creamy brownies with no lumps
Step-by-step guide
- Add the toppings and bake
- Chop more chocolate for the top and scatter it on everything. Stick the pan in an oven set for 170C, fan on. Go 27 minutes for mega gooey brownies or leave them up to 35 for firmer bites.
- Layer up
- Spoon just under half the brownie mix into a pan you’ve lined with baking paper. Spread it out smooth. Dollop cheesecake mix here and there, but leave some space. Plop pistachio spread into those spots. Pour the rest of the brownie batter over the top to hide the filling, smoothing it all out with a spatula.
- Finish the brownie mix
- Gently fold the cooled chocolate-butter blend into the egg mix with a spatula until you don’t see streaks. Now sift in cocoa, flour, and salt—do this in two rounds—then gently fold together. Don't whisk, just fold to keep it light.
- Whip up the eggs
- In another bowl, grab your eggs, white sugar, and vanilla. Use an electric mixer and beat about three minutes until the stuff goes pale and fluffy. That’s how you get the shiny crust and soft middle later.
- Get chocolate and butter melted
- Chop up dark chocolate and toss it with butter in a big bowl. Use the microwave in 20-second bursts, stirring between, until it melts smooth and glossy. You want it lump-free and not oily. Let it cool off for a bit.
- Make the cheesecake layer
- Blend cream cheese with a mixer until you’ve got a completely smooth mix—no lumps left. Add in the rest for the creamy part, mix just till combined. Texture should be yogurt-y, don’t overmix or it’ll turn runny. Pop it in the fridge, covered, while you work on the brownie mix.
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Good to know
- Super moist for days if you keep them airtight
- Pistachio spread instantly levels up a normal brownie
- Great for making ahead or freezing extras
Pistachio spread just makes these unbeatable for me. I love when it’s a bit gooey in the middle right after baking. We first baked these after a family trip—now making them reminds us of baking together.
How to store these brownies
Best way? Put them in a tight-sealed box in the fridge. Wait until they cool down all the way first so they stay fresh and the cheesecake bit stays creamy. A day later, the flavors meld and are even better! You can freeze any leftovers in little portions and grab one straight from the freezer when you want a quick sweet treat.
Swaps for allergies
If you're not into pistachio, try hazelnut or almond spread instead. You can also use quark in place of cream cheese for the cheesecake swirl, but it's not quite as creamy. Gluten-free peeps—swap the wheat flour for a blend that's gluten free. Easy!
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Serving ideas for pistachio cheesecake brownies
Honestly, they're a dream just by themselves. But pair them with some vanilla ice cream or a spoonful of tangy yogurt if you want. Sprinkle roasted chopped pistachios on the warm brownies for even more crunch. And don’t forget a strong espresso on the side—it’s the perfect match.
Cultural vibes
Brownies were born in the US, but blending them with cheesecake and nutty spreads made them legendary. Pistachios bring a taste of the Mediterranean, showing just how fun and creative riffing on old-school brownies can be.
Common Recipe Questions
- → How do you get the cheesecake part extra creamy?
Mix the cream cheese with sugar until it’s fluffy, then beat in the egg and flour till it’s smooth and silky.
- → How do you keep the brownie center soft?
If you want brownies gooey inside, bake at 170°C convection for 27 minutes and check with a toothpick when done.
- → Can I use dark chocolate with more cocoa?
Pick chocolate with 50% to 60% cocoa to keep things rich but not too sweet.
- → What’s the best way to serve them?
Let the brownies cool down all the way. That way, the layers stay neat when you cut them up.
- → Can I swap out the pistachio spread?
Try almond or hazelnut spread if you like—both work great here too.