Description
Whip up Decadent Pistachio Cheesecake Brownies! Experience ultra-fudgy cocoa brownie layers, made with butter and eggs, swirled through creamy pistachio cheesecake.
Ingredients
- Unsalted butter: 1/2 cup (113g), melted
- Granulated sugar: 1 1/4 cups
- Large eggs: 3
- All-purpose flour: 1/2 cup
- Unsweetened cocoa powder: 1/2 cup
- vanilla bean paste: 1 1/2 teaspoons
- Cream cheese: 8 oz (226g), full-fat, softened
- Shelled pistachios: 1/2 cup, finely ground
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal. In a large bowl, whisk together the melted butter with 1 cup of the granulated sugar until well combined. Whisk in 2 of the large eggs and 1 teaspoon of the alcohol-free vanilla extract until the mixture is smooth.
- Step 2: Add the all-purpose flour and unsweetened cocoa powder to the wet ingredients, mixing gently with a spatula until just combined and no dry streaks remain. Spread about two-thirds of this fudgy brownie batter evenly into the prepared pan. Reserve the remaining one-third of the brownie batter.
- Step 3: For the pistachio cheesecake layer, in a separate medium bowl, beat the softened cream cheese with the remaining 1/4 cup granulated sugar using an electric mixer until smooth and creamy. Beat in the remaining 1 large egg and 1/2 teaspoon alcohol-free vanilla extract. Gently fold in two-thirds of the finely ground pistachios.
- Step 4: Carefully dollop spoonfuls of the pistachio cheesecake batter over the brownie layer in the pan. Then, drop small spoonfuls of the reserved brownie batter into the cheesecake mixture. Use a knife or skewer to gently swirl the batters together, creating a beautiful marbled effect. Sprinkle the remaining ground pistachios evenly over the top.
- Step 5: Bake for 30-35 minutes, or until the edges are set, and a toothpick inserted into the brownie portion (not the center cheesecake part, which may still be slightly jiggly) comes out with moist crumbs. Let the brownies cool completely in the pan on a wire rack, then chill in the refrigerator for at least 2 hours before slicing and serving for clean, sharp cuts.
Notes
- Store these decadent treats in an airtight container in the refrigerator for up to 5 days to keep them perfectly fudgy and the cheesecake layer firm.
- For the best balance of fudginess and creamy cheesecake, allow your brownies to come to room temperature for about 15-20 minutes after chilling before slicing and serving.
- Pair these rich brownies with a delicate sprinkle of sea salt or a side of fresh raspberries to cut through the sweetness and highlight the pistachio notes beautifully.
- Achieve an even more vibrant pistachio flavor by lightly toasting your shelled pistachios in a dry pan for a few minutes before grinding them; this deepens their nutty aroma significantly.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 brownie (approx. 2.5" x 2.5")
- Calories: 410
- Sodium: 200mg
- Fat: 28g
- Saturated Fat: 16g
- Trans Fat: 0.5g
- Protein: 39g