Pistachio Cheesecake Brownies

by Emma Wills
Pistachio Cheesecake Brownies

Pistachio cheesecake brownies are basically what happens when your favorite fudgy brownie, pistachio spread and a cheesecake have a love affair—and trust me, it’s a match made in dessert heaven. Imagine biting into a rich, gooey chocolate brownie, only to be hit with creamy, nutty pistachio spread and a vanilla cheesecake surprise in the middle. It’s like a plot twist for your taste buds, and spoiler alert: it’s delicious.

The earthy sweetness of pistachios and the deep, chocolatey goodness of the brownie make every bite an adventure. Whether it’s the weekend, you’re impressing friends or treating yourself after a long day these brownies will not disappoint.

What ingredients do I need to make the pistachio cheesecake brownies?

  • Unsalted butter: Does not have to be room temperature because you will melt it in the microwave with the chocolate. Also unsalted means you can control the amount of salt added.
  • Caster/granulated sugar : Caster sugar is best as it is superfine, but if you can’t get this granulated is fine.
  • Soft light brown sugar: To give the brownies a slightly caramel flavour and fudgy texture.
  • Salt: Enhances the chocolate flavour and balances the sweetness.
  • Dark chocolate: Use dark chocolate that’s between 50-60% cocoa. Anything higher for this recipe and the brownies will be too bitter.
  • Plain flour: Also called all purpose flour.
  • Cocoa powder: To enhance the chocolate flavour in these brownies.
  • Vanilla extract: Vanilla enhances the flavour of chocolate, I always add vanilla in my chocolate bakes.
  • Eggs: Three medium size eggs.

How do you make these fudgy brownies?

  1. Line a 20x20cm brownie tin with baking paper.
  2. Melt the dark chocolate and butter in the microwave, 20 secs at a time. Mix together, make sure the melted chocolate and butter are well combined. This stops the brownie batter from splitting. Set aside.
  3. Mix the eggs, sugar & vanilla extract in a separate bowl with an electric beater/stand mixer for 3 mins until creamy.
  4. Fold in the melted chocolate and butter mix with a spatula.
  5. Sift half the flour, cocoa and salt into the wet ingredients, fold in with a spatula. Repeat with the remaining dry ingredients until combined.
Pistachio cheesecake brownies

How do you make the cheesecake filling?

The creamy tangy cheesecake filling in these brownies takes them to another level. The cheesecake filling is the perfect combo for brownies (apart from Nutella which is also pretty up there). So how do you make it?

All you need are 4 ingredients which you might already have in your kitchen. Cream cheese, vanilla extract, caster sugar and an egg. It’s so easy to make, just mix the cream cheese in a bowl until smooth, then add the remaining ingredients. Mix until combined with an electric hand mixer and that’s it!

Pistachio-cheesecake-brownies

Where do I get the Pistachio spread from?

Pistachio spread is one of my favourite things! It’s soooo delicious and tastes amazing in these cheesecake brownies. I use the Pistachio spread by the brand Pisti which you can get on Amazon here. It has a luxurious taste and the texture is so creamy and stays gooey after baking them in these brownies.

Tips for making the perfect Pistachio cheesecake brownies?

These brownies are easy to make, but here’s some tips to make sure they are perfect:

Pistachio cheesecake brownie making tips:

Dark chocolate: Use dark chocolate that’s between 50-60% cocoa. Anything higher for this recipe and the brownies will be too bitter.

Melt the butter and chocolate together: After they have melted, make sure to mix well to combine. This stops the brownie batter from separating. Very important step.

Cheesecake filling: Use a small or medium size egg so the cheesecake filling does not become runny. The consistency should be like yogurt. Do not over mix as this could also make it runny.

Do not over bake: Slightly underbaking ensures a gooey texture, which pairs beautifully with the creamy pistachio spread and cheesecake layer.

Pistachio-cheesecake-brownies

How do I make these pistachio cheesecake brownies?

Cheesecake layer

  1. Mix the cream cheese with an electric hand mixer until smooth.
  2. Add the rest of the ingredients, mix together until combined. Do not overmix. It will be like a yoghurt consistency, it should not be runny.
  3. Place in the fridge until ready to use.

Brownie

  1. Line a 20x20cm brownie tin with baking paper.
  2. Melt the dark chocolate and butter in the microwave, 20 secs at a time. Mix together, make sure the melted chocolate and butter are well combined. This stops the brownie batter from splitting. Set aside.
  3. Mix the eggs, sugar & vanilla extract in a separate bowl with an electric beater/stand mixer for 3 mins until creamy.
  4. Fold in the melted chocolate and butter mix with a spatula.
  5. Sift half the flour, cocoa and salt into the wet ingredients, fold in with a spatula. Repeat with the remaining dry ingredients until combined.
  6. Spread slightly less than half the brownie batter in the tin, use a spatula to make sure it’s even.
  7. Spoon the tablespoons of the cheesecake mixture on top of the brownie layer, leaving spaces in between for the pistachio spread.
  8. Spoon the pistachio spread in the gaps, then spoon the remaining brownie mixture on top.
  9. Carefully spread evenly making sure all the cheesecake mix and pistachio spread is covered.
  10. Chop the dark chocolate into chunks and sprinkle on top.
  11. Bake @170c  fan for 27 mins if you want the brownies to be fudgy. Or 30-35mins if you do not want them to be less fudgy.

Scroll down to the full recipe and ingredients needed…

Pistachio-cheesecake-brownies

If you like these pistachio cheesecake brownies, check these recipes out…

Pistachio Cheesecake Brownies
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Nutrition facts: 200 calories 20 grams fat
Rating: 3.9/5
( 30 voted )

Ingredients

Brownies

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

Cheesecake filling

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

Pistachio spread

  • 10 tbsp pistachio spread

Instructions

Cheesecake layer

  1. Mix the cream cheese with an electric hand mixer until smooth.
  2. All the rest of the ingredients, mix together until combined. Do not overtax. It will be like a yoghurt consistency, it     should not be runny.
  3.  Place in the fridge until ready to use.

Brownie

  1. Line a 20x20cm brownie tin with baking paper.
  2. Melt the dark chocolate and butter in the microwave, 20 secs at a time. Mix together, make sure the melted chocolate and butter are well combined. This stops the brownie batter from splitting. Set aside.
  3. Mix the eggs, sugar & vanilla extract in a separate bowl with an electric beater/stand mixer for 3 mins until creamy.
  4. Fold in the melted chocolate and butter mix with a spatula.
  5. Sift half the flour, cocoa and salt into the wet ingredients, fold in with a spatula. Repeat with the remaining dry ingredients until combined.
  6. Spread slightly less than half the brownie batter in the tin, use a spatula to make sure it's even.
  7. Spoon the tablespoons of the cheesecake mixture on top of the brownie layer, leaving spaces in between for the pistachio spread.
  8. Spoon the pistachio spread in the gaps, then spoon the remaining brownie mixture on top.
  9. Carefully spread evenly making sure all the cheesecake mix and pistachio spread is covered.
  10. Chop the dark chocolate into chunks and sprinkle on top.
  11. Bake @170c  fan for 27 mins if you want the brownies to be  fudgy. Or 30-35mins if you do not want them to be less fudgy.
  12.  
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