Pistachio Brownies Chocolate (Print)
Rich chocolate brownies, loaded with pistachios and creamy cheesecake for a special treat.
# Ingredients:
→ Brownie base
01 -
60 g chopped dark chocolate (for topping)
02 -
1/4 tsp fine salt
03 -
1 tbsp vanilla extract
04 -
60 g soft light brown sugar
05 -
200 g caster sugar
06 -
3 medium eggs
07 -
40 g unsweetened cocoa powder
08 -
160 g all-purpose flour (type 405)
09 -
170 g dark chocolate (50–60% cocoa)
10 -
160 g unsalted butter
→ Cheesecake layer
11 -
1 big heaping tbsp all-purpose flour
12 -
1 tsp vanilla extract
13 -
1 small to medium egg
14 -
80 g caster sugar
15 -
230 g full-fat cream cheese
→ Pistachio filling
16 -
10 tbsp pistachio spread
# Steps:
01 -
Let everything cool down all the way before you cut neat squares.
02 -
Pop it in a preheated fan oven at 170°C and bake for 27 minutes for gooey brownies. Want them firmer? Leave another 3–8 minutes.
03 -
Gently spread the last bit of brownie batter over the top and smooth it out. Sprinkle those chocolate bits evenly over it.
04 -
Spread a bit less than half the batter in your lined tin. Spoon the cheesecake blend across, leaving gaps. Scoop pistachio spread into those spaces.
05 -
Sift in half the flour, cocoa, and salt over the wet stuff and gently mix. Add the rest, then only stir enough to get rid of flour pockets.
06 -
Carefully fold the melted chocolate-butter mix into the beaten eggs and sugar with a spatula.
07 -
Whip eggs, both sugars, and vanilla with your electric mixer for about 3 minutes until it’s all thick and creamy.
08 -
Put the chunked chocolate and butter in a microwave-safe bowl. Zap in 20-second bursts, stirring each time, until it’s all smooth and melted. Let it cool off a little.
09 -
Beat cream cheese until smooth. Dump in all other cheesecake ingredients and give it a quick mix till just blended. You want it like thick yogurt, not runny. Chill, covered, till you need it.
# Notes:
01 -
Let brownies cool off completely if you want tidy squares.