Pistachio Cheesecake Brownies
Pistachio Cheesecake Brownies are a delicious fusion of rich, fudgy chocolate brownies and creamy pistachio cheesecake. Each bite delivers a delightful crunch from the pistachios, making these brownies a perfect treat for gatherings or cozy nights in. Their stunning green and brown swirls make them not only delicious but visually appealing as well. Indulge in this decadent dessert that will impress your friends and family while evoking sweet memories of childhood baking.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Approximately 16 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup unsalted butter (melted)
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 3 large eggs
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 tsp vanilla extract
- 1 cup chopped pistachios (shelled)
- 8 oz cream cheese (softened)
- 1/3 cup powdered sugar
Instructions
- Preheat your oven to 350°F (175°C) and prepare a 9×9-inch baking pan with parchment paper.
- In a bowl, whisk together melted butter, granulated sugar, brown sugar, and vanilla extract until smooth. Beat in the eggs one at a time.
- In another bowl, combine flour and cocoa powder. Gradually add to the wet mixture, stirring until just combined. Fold in chopped pistachios.
- For the cheesecake layer, beat cream cheese with powdered sugar until smooth, then mix in an egg.
- Pour half of the brownie batter into the pan, add dollops of cheesecake mixture, swirl gently, then top with remaining brownie batter.
- Bake for 30-35 minutes or until a toothpick comes out mostly clean. Let cool before slicing.
Nutrition
- Serving Size: 1 brownie (50g)
- Calories: 240
- Sugar: 18g
- Sodium: 150mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
Keywords: - Customize by swapping pistachios for walnuts or adding raspberry jam for extra flavor. - Store leftovers in an airtight container for up to five days or freeze for three months.