Print

Pistachio Cheesecake Brownies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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

Scale
For the Brownie Base
  • 1 cup (2 sticks) unsalted butter, melted
  • 1 ¼ cups granulated sugar
  • ¾ cup light brown sugar, packed
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • ½ teaspoon salt
  • ½ teaspoon baking powder
For the Pistachio Cheesecake Swirl

  • 8 oz cream cheese, softened
  • ¼ cup granulated sugar
  • 1 large egg
  • ½ teaspoon vanilla extract
  • ⅓ cup pistachio butter or pistachio paste
  • 1–2 drops green food coloring (optional, for color)
  • ¼ cup chopped pistachios (for topping)

Instructions

Make the Brownie Batter
  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper or grease it lightly.
  2. In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth.
  3. Add the eggs and vanilla extract, mixing until fully combined.
  4. In a separate bowl, whisk together the flour, cocoa powder, salt, and baking powder.
  5. Gradually fold the dry ingredients into the wet ingredients until just combined.
Make the Pistachio Cheesecake Swirl
  1. 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
  1. Pour ¾ of the brownie batter into the prepared baking dish and spread evenly.
  2. Spoon the pistachio cheesecake mixture over the brownie batter in dollops.
  3. Add the remaining brownie batter in dollops on top, then use a knife or skewer to gently swirl the two layers together.
  4. Sprinkle the chopped pistachios evenly on top.
Bake
  1. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
  2. 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.

Find it online: https://ukfinda.com/pistachio-cheesecake-brownies/