Pistachio Cheesecake Brownies
Pistachio Cheesecake Brownies are a delightful fusion of rich, fudgy chocolate and creamy cheesecake, enhanced by the crunch of pistachios. Each bite delivers a perfect balance of textures and flavors, making these brownies a standout dessert for any occasion. Easy to make and visually stunning, they are sure to impress your family and friends or satisfy your sweet tooth during cozy nights at home.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: Approximately 16 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup unsalted butter
- 2 cups granulated sugar
- 1 cup brown sugar
- 3 large eggs
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup chopped pistachios
- 8 oz cream cheese (softened)
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- Melt butter in a large bowl; whisk in granulated and brown sugars until smooth. Add eggs one at a time, mixing well.
- In another bowl, combine flour and cocoa powder. Gradually add to the wet mixture, mixing until just combined.
- Fold in chopped pistachios.
- In a separate bowl, beat cream cheese with vanilla extract and one egg until smooth.
- Spread half of the brownie batter into the baking dish. Dollop cheesecake mixture on top, then pour remaining brownie batter over it and swirl gently.
- Bake for 30-35 minutes or until a toothpick comes out clean (some gooey bits are okay). Allow to cool before slicing.
Nutrition
- Serving Size: 1 brownie (60g)
- Calories: 295
- Sugar: 22g
- Sodium: 150mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg
Keywords: For added flavor, consider incorporating espresso powder into the brownie mixture or swapping pistachios for walnuts or almonds. Store brownies in an airtight container at room temperature for up to three days or refrigerate for longer freshness.