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Delightful Pistachio Cheesecake Brownies

Delightful Pistachio Cheesecake Brownies for Sweet Cravings

Indulge in these delightful pistachio cheesecake brownies, where creamy cheesecake meets rich chocolate for a sophisticated treat.
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Prep Time 15 minutes
Cook Time 27 minutes
Cooling Time 10 minutes
Total Time 52 minutes
Servings: 9 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brownie Batter
  • 200 g Dark Chocolate (50–60% cocoa) Substitute with semi-sweet for a sweeter bite
  • 100 g Unsalted Butter Swap with margarine for a dairy-free alternative
  • 100 g Caster Sugar Can be replaced with regular granulated sugar
  • 50 g Light Brown Sugar Use dark brown sugar for a deeper taste
  • 100 g All-Purpose Flour Choose a gluten-free flour blend for gluten-free
  • 2 large Eggs No substitutes recommended
  • 1 tsp Vanilla Extract Vanilla bean paste adds extra flavor
  • 30 g Unsweetened Cocoa Powder Stick with unsweetened to control sweetness
  • 1 pinch Fine Salt Balances sweetness
For the Cheesecake Layer
  • 250 g Cream Cheese (full-fat) Quark is a lighter substitute
  • 100 g Pistachio Spread Can substitute with almond or hazelnut spread
For the Topping
  • 50 g Chopped Dark Chocolate Consider using chocolate morsels

Equipment

  • microwave-safe bowl
  • mixing bowl
  • Electric mixer
  • Spatula
  • baking tin

Method
 

Step‑by‑Step Instructions
  1. Preheat your fan-forced oven to 170°C (340°F) and line an 8x8 inch baking tin with parchment paper.
  2. In a mixing bowl, combine 250g of full-fat cream cheese with 100g of caster sugar, 1 egg, and a tablespoon of flour; beat until smooth and place in the fridge.
  3. Melt 200g of dark chocolate and 100g of unsalted butter in a microwave-safe bowl in 20-second bursts until smooth.
  4. Whisk together 2 eggs, 100g of caster sugar, 50g of light brown sugar, and a teaspoon of vanilla extract until thick and pale.
  5. Gently fold chocolate mixture into whisked egg mix and sift in flour, cocoa powder, and salt; mix carefully.
  6. Spread half of the brownie batter in the baking tin, add cream cheese mixture, dot with pistachio spread, and top with remaining batter.
  7. Bake for about 27 minutes and check doneness with a skewer.
  8. Cool for 10 minutes in the tin, then transfer to a wire rack and cut into squares.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 14gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 20gVitamin A: 300IUVitamin C: 1mgCalcium: 40mgIron: 1mg

Notes

For best results, check for gooeyness and chill the cream cheese mixture before layering. Store in an airtight container in the fridge for up to 1 week.

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