Description
These Pistachio Cheesecake Brownies are the perfect combination of rich, fudgy brownies and a creamy pistachio-flavored cheesecake swirl. The slight crunch of pistachios adds a delicious texture to every bite!
Ingredients
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For the Brownie Base
- 1 cup (2 sticks) unsalted butter, melted
- 1 1/4 cups granulated sugar
- 3/4 cup light brown sugar, packed
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
For the Pistachio Cheesecake Swirl
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/3 cup pistachio butter or pistachio paste
- 1–2 drops green food coloring (optional, for color)
- 1/4 cup chopped pistachios (for topping)
Instructions
Make the Brownie Batter
- Preheat oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper or grease it lightly.
- In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth.
- Add the eggs and vanilla extract, mixing until fully combined.
- In a separate bowl, whisk together the flour, cocoa powder, salt, and baking powder.
- Gradually fold the dry ingredients into the wet ingredients until just combined.
Make the Pistachio Cheesecake Swirl
- In a medium bowl, beat together the cream cheese, sugar, egg, vanilla extract, and pistachio butter until smooth. If using, add green food coloring for a vibrant pistachio look.
Assemble the Brownies
- Pour ¾ of the brownie batter into the prepared baking dish and spread evenly.
- Spoon the pistachio cheesecake mixture over the brownie batter in dollops.
- Add the remaining brownie batter in dollops on top, then use a knife or skewer to gently swirl the two layers together.
- Sprinkle the chopped pistachios evenly on top.
Bake
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Let the brownies cool completely before slicing.
Serving & Storage
- Serve at room temperature or slightly chilled for a firmer cheesecake layer.
- Store in an airtight container in the fridge for up to 5 days.
Notes
- If you don’t have pistachio butter, blend ½ cup shelled pistachios with 1 tablespoon oil until smooth.
- For extra crunch, fold ¼ cup chopped pistachios into the brownie batter.
- To enhance the nutty flavor, toast the pistachios before using.