Pin
These pistachio cheesecake brownies are packed with a rich chocolate base, a smooth creamy middle, and a big punch of nutty flavor. If you’re into gooey brownies and can't say no to cheesecake, you’ll love this combination with pistachio spread. No matter if it's a holiday treat or a simple weekend sweet, these brownies are a total crowd pleaser you’ll remember.
First time I made these brownies, I was honestly shocked at how the layers work together once you cut in. My partner sneakily hid the last piece so they’d get it all to themselves.
Fantastic Ingredients
- Butter: Makes everything super rich and moist, always go for real butter for best taste
- Dark chocolate: Gives deep chocolate flavor and some grownup bitterness, shoot for 50-60% cocoa
- Flour: Brings the batter together, just use a fine, fresh basic flour
- Cocoa powder: Turns up the chocolate factor, pick a dark one for bold flavor
- Eggs: Hold everything together, grab fresh medium ones if possible
- White sugar: Gives that classic shiny top and perfect sweetness
- Brown sugar: Adds a hint of caramel and makes things softer
- Vanilla extract: Brings out all the flavors, real vanilla is best
- Salt: Balances and ramps up the chocolate
- Cream cheese: Gets the cheesecake layer nice and smooth, full-fat all the way
- Pistachio spread: Brings in the special nutty twist, bright green usually means high quality
- Choosing good ingredients makes for a creamy, lump-free result every time
Simple How-To Guide
- Get the cheesecake mix ready
- Mix up the cream cheese with a handheld mixer until super smooth, watch out for lumps. Add in the other cheesecake stuff and only mix until combined. You want a texture kind of like yogurt. Don’t overmix or it’ll be too runny. Cover and chill until you’re ready to layer.
- Melt chocolate and butter
- Chop up the chocolate and toss it with the butter in a big bowl. Melt them together in the microwave in short bursts, about 20 seconds at a time. Stir between rounds until silky-smooth. Let this mix cool down before moving on. That way it won’t separate later.
- Whip up eggs and sugar
- In a different bowl, beat eggs, white sugar and vanilla for three minutes with an electric mixer. You want it frothy and pale. That’ll make the brownies set up with a nice crust without getting too dense.
- Finish your brownie batter
- Gently fold the cooled chocolate-butter into the egg mixture. Use a spatula and stop once it’s all streak-free. Sift in flour, cocoa, and salt in two goes and fold in. Be gentle so the batter stays fluffy, don’t stir hard.
- Make those layers
- Pour about half the brownie mixture into your lined baking pan and smooth it out. Drop spoonfuls of cheesecake mix all over, leaving gaps. Dollop the pistachio spread into those empty spots. Gently add the rest of the brownie mix on top and spread so none of the cheesecake peeks through.
- Top and bake
- Roughly chop some chocolate to sprinkle on top. Bake in a fan oven preheated to 170°C. For gooey brownies, bake about 27 minutes, or up to 35 for more set squares.
Pin
Good Stuff to Know
- They stay nice and moist for days if you keep them airtight
- Pistachio spread takes plain brownies up a notch
- You can freeze leftovers without any trouble
Pistachio spread just makes these brownies unbeatable for me. I love when it’s still a bit gooey after baking. The first time we made them was after a family day out and now the brownies always remind us of that fun time baking together.
How to Store These Brownies
Put your brownies in a tight-sealing container and refrigerate them. Once they’re cooled they’ll keep their best texture and that creamy cheesecake middle. They often taste even better the next day because the flavors settle in. If you want, freeze any extras in portions and you can grab one straight from the freezer for a treat whenever you want.
Swap Options if You Can’t Have Everything
If you’re not a pistachio fan, go for hazelnut or almond spread instead. You can swap the cream cheese in the cheesecake layer for quark—it’ll be a little less creamy but still works. For gluten-free brownies, just use your favorite gluten-free flour blend instead of plain flour.
Pin
Serving Tips for Pistachio Cheesecake Brownies
These brownies are awesome on their own. But they’re also perfect with some vanilla ice cream or a spoonful of tangy yogurt. Want to double up the pistachio? Sprinkle chopped roasted pistachios over the still-warm brownies. A strong espresso on the side brings it all together.
A Little Background
Brownies started out in the US and creative spins like cheesecake and nutty spreads made them super popular. With pistachio in the mix, you get a hint of Mediterranean flair and a fresh take on classic brownies.
Common Recipe Questions
- → How do you make that cheesecake layer extra smooth?
Beat the cream cheese with sugar till it’s soft, then mix in an egg and some flour till you’ve got a creamy mix.
- → How do brownies stay gooey inside?
If you want the brownies fudgy, bake for about 27 minutes at 170°C with a fan, then check with a toothpick.
- → Is it okay to use really dark chocolate?
Pick chocolate that’s around 50% to 60% cocoa for just the right mix of sweet and rich.
- → What’s the best way to serve these brownies?
Let the brownies cool down all the way so the layers are easy to slice.
- → Can I swap pistachio spread for something else?
Yep, you can try almond spread or hazelnut cream if you want.