Description
Delight in these rich and indulgent Pistachio Cheesecake Brownies, combining fudgy dark chocolate brownies with a creamy cheesecake layer and luscious pistachio spread. Perfectly baked to a gooey, fudgy texture, they make an irresistible treat for any chocolate and nut lover.
Ingredients
Brownies
- 160g butter
- 170g dark chocolate (50%-60% cocoa)
- 160g plain flour
- 40g cocoa powder
- 3 medium eggs
- 200g caster sugar
- 60g soft light brown sugar
- 1 tbsp vanilla extract
- 1/4 tsp salt
- 60g dark chocolate (for the topping)
Cheesecake Filling
- 230g (8oz) cream cheese (full fat)
- 80g caster sugar
- 1 small/medium egg
- 1 tsp vanilla extract
- 1 heaped tbsp plain/all purpose flour
Pistachio Spread
- 10 tbsp pistachio spread
Instructions
- Prepare the Cheesecake Layer: Using an electric hand mixer, blend the cream cheese until smooth. Then mix in caster sugar, egg, vanilla extract, and plain flour until combined. Chill the mixture in the fridge until ready to use.
- Line the Baking Tin: Line a 20x20cm brownie tin with baking paper to prevent sticking and ease removal post-baking.
- Melt Chocolate and Butter: In short bursts of 20 seconds, melt dark chocolate and butter together in the microwave. Stir thoroughly to combine evenly, preventing the brownie batter from splitting. Set aside to cool slightly.
- Mix Wet Ingredients: In a separate bowl, beat eggs, caster sugar, light brown sugar, and vanilla extract for 3 minutes with an electric beater or stand mixer until creamy and airy.
- Combine Chocolate Mixture: Gently fold the cooled, melted chocolate and butter mixture into the egg and sugar mixture using a spatula.
- Add Dry Ingredients: Sift half the plain flour, cocoa powder, and salt into the wet ingredients. Fold carefully with a spatula until integrated. Repeat with the remaining dry ingredients without overmixing.
- Layer Brownie Batter: Spread just under half of the brownie batter evenly into the prepared tin using a spatula.
- Add Cheesecake and Pistachio Layers: Spoon tablespoons of the cheesecake mixture over the brownie layer, leaving gaps. Fill gaps with spoonfuls of pistachio spread. Then spoon the remaining brownie batter over the top, carefully spreading it to cover the cheesecake and pistachio spread completely.
- Top with Chocolate Chunks: Chop the reserved dark chocolate into chunks and sprinkle evenly over the surface of the brownie batter.
- Bake: Bake in a preheated oven at 170°C (fan) for 27 minutes for fudgy brownies or 30-35 minutes for a less fudgy, more set texture.
- Cool and Serve: Allow the brownies to cool completely in the tin before cutting into 9 servings. Enjoy the delicious combination of creamy cheesecake, nutty pistachio, and rich chocolate brownie.
Notes
- Ensure not to overmix the brownie batter to maintain a tender, fudgy texture.
- Adjust baking time to your preferred brownie consistency; less time for fudgy, more for cakey.
- Use good quality dark chocolate between 50%-60% cocoa for optimal flavor and texture.
- Chilling the cheesecake layer helps it hold better during the layering process.
- Line the baking tin properly to make removal easier and keep the brownies intact.
