Imagine the perfect marriage of fudgy chocolate brownies and creamy pistachio cheesecake, all in one irresistible treat. These Pistachio Cheesecake Brownies combine the rich depth of dark chocolate with the subtle, nutty elegance of pistachio in a dessert that’s both sophisticated and comforting.
What makes these brownies special is the beautiful contrast—both in flavor and appearance—between the dense chocolate base and the smooth, pale green pistachio cheesecake layer. They’re impressive enough for special occasions but simple enough to satisfy your weeknight dessert cravings.
Why You’ll Love This
- Perfect balance of rich chocolate and delicate pistachio flavors
- Beautiful two-tone appearance makes an impressive dessert with minimal effort
- Can be made ahead and actually tastes better the next day
- No special equipment needed—just two bowls and a baking pan
- Freezes beautifully for whenever your dessert cravings strike
Ingredients
- 3/4 cup unsalted butter
- 6 oz dark chocolate (50-60% cocoa)
- 1 1/4 cups all-purpose flour
- 1/2 cup cocoa powder
- 3 medium eggs
- 1 cup granulated sugar
- 1/3 cup light brown sugar
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
- 2 oz dark chocolate for topping
- 8 oz full-fat cream cheese
- 1/3 cup granulated sugar
- 1 small/medium egg
- 1 teaspoon vanilla extract
- 1 heaped tablespoon all-purpose flour
- 10 tablespoons pistachio spread
Instructions
- Beat cream cheese until smooth. Mix in remaining ingredients until just combined. Refrigerate.
- Line 8×8 inch pan. Melt chocolate and butter. Mix eggs, sugars and vanilla separately for 3 minutes until creamy.
- Fold melted chocolate into egg mixture. Gradually fold in sifted dry ingredients.
- Spread half brownie batter, add dollops of cheesecake and pistachio spread, cover with remaining batter.
- Top with chopped chocolate. Bake at 340°F for 27 minutes (fudgy) or 30-35 minutes (more set).
Tips & Variations
- Can’t find pistachio paste? Make your own by blending 1 cup unsalted pistachios with 2 tablespoons sugar and 1 tablespoon neutral oil until smooth.
- For a more intense pistachio flavor, add 1/4 teaspoon almond extract to the cheesecake mixture.
- White chocolate chips make a delicious addition to the brownie batter—add 1/3 cup if desired.
- For cleaner cuts, refrigerate the brownies completely and use a warm knife, wiping it clean between slices.
- These brownies actually taste better on day two, making them perfect for make-ahead desserts.
Serving Suggestions
These Pistachio Cheesecake Brownies are perfect on their own, but for an extra-special dessert, serve them slightly warmed with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream. A light dusting of cocoa powder or a drizzle of white chocolate can add an elegant finishing touch.
For a complete dessert spread, pair these brownies with fresh berries and a pot of mint tea or espresso to balance the richness.
Notes
- Store in an airtight container in the refrigerator for up to 5 days.
- These brownies freeze well for up to 3 months. Wrap individual pieces in plastic wrap, then foil.
- The brownies are done when the edges are set but the center still has a slight jiggle—they’ll continue to set as they cool.
- Bring cream cheese to room temperature for at least 30 minutes for the smoothest cheesecake layer.
FAQs
Can I use regular pistachios instead of pistachio paste?
No, regular chopped pistachios won’t create the same smooth texture and flavor. If you can’t find pistachio paste, make your own (see Tips section) or substitute with pistachio butter.
Can I make these brownies ahead of time?
Absolutely! These brownies actually improve with a day of rest in the refrigerator as the flavors meld together.
Why did my cheesecake layer crack?
Cracks usually happen from overbaking or cooling too quickly. Next time, bake until just set and let cool gradually at room temperature before refrigerating.
Can I double this recipe?
Yes, double all ingredients and bake in a 9×13 inch pan. You may need to add 5-10 minutes to the baking time.
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