Cheesecake Pistachio Brownies (Print Version)
# Ingredients:
→ Brownies
01 -
6 oz dark chocolate (50-60% cocoa)
02 -
1 1/4 cups all-purpose flour
03 -
1/2 cup cocoa powder
04 -
3/4 cup unsalted butter
05 -
1 cup granulated sugar
06 -
3 medium eggs
07 -
1/3 cup light brown sugar
08 -
1/4 teaspoon salt
09 -
1 tablespoon vanilla extract
10 -
2 oz dark chocolate for topping
→ Cheesecake Filling
11 -
1/3 cup granulated sugar
12 -
8 oz full-fat cream cheese
13 -
1 heaped tablespoon all-purpose flour
14 -
1 teaspoon vanilla extract
15 -
1 small/medium egg
→ Pistachio Layer
16 -
10 tablespoons pistachio spread
# Instructions:
01 -
Blend the cream cheese until smooth and creamy. Toss in the egg, sugar, vanilla, and flour and give it a quick mix - don’t go overboard. Stick this in the fridge for now.
02 -
Grab an 8x8 inch baking pan and line it with parchment. Melt the butter and dark chocolate in a heatproof bowl, either in the microwave with short bursts or over a pan of gently simmering water. In another bowl, whisk the eggs, sugars, and vanilla for a couple of minutes until they’re creamy and pale.
03 -
Combine your melted chocolate-butter mixture with the whisked eggs and sugars. Stir it gently together. Sift your flour, cocoa, and salt over the mix, and fold until just blended. Keep the stirring light!
04 -
Pour half the brownie batter into the pan you prepared. Spoon the cheesecake mixture and pistachio spread randomly over this layer. Then evenly spread the other half of the brownie batter on top.
05 -
Scatter chunks of dark chocolate over the surface. Bake at 340°F for about 27 minutes for a gooey texture or up to 35 minutes if you want them firmer. The center should jiggle just a little when they’re done.
# Notes:
01 -
If you like them more wet or firm, tweak the baking time to suit your preference.
02 -
The best results come from using full-fat cream cheese in this blend.
03 -
Only mix the cheesecake layer until it comes together. Over-stirring will make it too loose.