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These pistachio cheesecake brownies mix gooey chocolate goodness with a creamy center and nutty flair. If fudgy brownies and dreamy cheesecake are your thing, you'll love every bite of this sweet treat with pistachio spread. Whether you want them for a party or as your Saturday night fun, they're always memorable.
The first time I made these, I was amazed by how the layers play together once you slice in. My partner hid the very last piece just so he wouldn't have to split it.
Ingredients
- Butter: keeps the brownies super moist and rich, real butter gives the best taste
- Dark chocolate: adds depth and a kick of bitterness, aim for 50–60% cocoa
- Flour: for a hearty, dense bite, use fresh and fine wheat flour
- Cocoa powder: amps up the chocolate, pick a dark powder for bold flavor
- Eggs: they make everything stick together, grab medium, fresh ones
- White sugar: you get that signature crust and perfect sweetness, best with fine baking sugar
- Brown sugar: adds caramel notes and makes it extra gooey
- Vanilla extract: lifts the flavor up, always go for pure vanilla, not fake stuff
- Salt: brings the chocolate to life, rounds out the taste
- Cream cheese: use full-fat for the creamiest middle part
- Pistachio spread: gives that pure nut hit, greener usually means better
- Give your ingredients a little extra care to keep it all super creamy with no lumps
Step-by-step guide
- Start the brownie layers
- Line your pan with parchment. Spread a little over half the brownie mix on the bottom. Spoon the cheesecake stuff over it, leaving small open spots. Dollop pistachio spread in these spots, then gently add the rest of the brownie mix on top so you don't see the white anymore.
- Mix the eggs fluffy
- Crack eggs into a bowl with both sugars and vanilla, then go at it with an electric mixer for about three minutes. You'll know it's ready when it gets pale and airy. That's how you get a light crust and stop it from turning rock hard.
- Melt chocolate and butter
- Chop chocolate, toss it in a big bowl with butter, and microwave in short spurts—twenty seconds at a shot—stirring each time. Stop once it's smooth and shiny. Let it cool off so it doesn't wreck your batter.
- Finish brownie batter
- Tip the cooled chocolate-butter into the egg bowl and gently fold with a spatula. No streaks left. Now sift flour, cocoa, and salt in two goes right into the mix. Gently fold again until it's all together. Don't stir too much. Just fold till it's fluffy and ready.
- Cheesecake cream
- Whip cream cheese with a mixer until completely smooth, with zero lumps. Stir in the rest of the cheesecake ingredients and blend just until mixed—it should be yogurt-thick. Don't overdo it or it'll go runny. Cover and chill till you're ready for the brownie layers.
- Chocolate top and bake
- Chop up extra chocolate and scatter it over the top for a crunchy finish. Bake in a fan oven preheated to 170°C—go 27 minutes if you want ultra-fudgy, or up to 35 for firm brownies.
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Good to know
- They stay soft for days if you stash them in an airtight box
- Pistachio spread turns a basic bake into something special
- Easy to freeze or prep ahead for later
Pistachio spread is just unbeatable here. I love when it stays a little melty inside. We made them after a hike with the family once, and ever since, making these reminds us of fun times together in the kitchen.
How to store your brownies
They keep best in a well-sealed box in the fridge once cooled off. That way, the cream cheese stays silky and fresh. Honestly, they're often even yummier the next day, since everything blends together more. You can also freeze pieces in portions, then just grab and thaw them for a quick treat whenever you want.
Swaps if you need them
If pistachios aren't your thing, use hazelnut or almond spread instead. You can use quark instead of cream cheese if you want, just know it'll be a little less rich. For gluten free, just swap the flour for a gluten free mix.
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Serving ideas for pistachio cheesecake brownies
They're so good on their own, but they get even better with a scoop of vanilla ice cream or some fresh yogurt. Want extra pistachio kick? Scatter a few roasted and chopped pistachios on top while they're warm. A bold espresso matches perfectly too.
Where it's from
Brownies started in America, but throwing cheesecake or nutty creams into the mix makes them even more of a classic. Pistachios add a Mediterranean vibe, showing how the old favorite gets a fresh spin.
Recipe FAQs
- → How do I make the cheesecake layer extra creamy?
Beat the cream cheese with sugar until it's smooth. Add an egg and a bit of flour, mixing till it's velvety and lump-free.
- → What's the best way to keep brownies fudgy inside?
If you want a gooey middle, bake them fan-forced at 170°C for about 27 minutes and check the center with a wooden skewer.
- → Can I use dark chocolate with lots of cocoa?
Chocolate that's 50 to 60 percent cocoa gives you a perfect mix of deep flavor and just enough sweetness.
- → How should I serve it for best results?
Let the brownies cool all the way after baking. That way, the layers will hold when you cut them.
- → Is there something I can swap for pistachio spread?
You can totally use almond or hazelnut spread if that's what you've got or like better.