Pistachio Cheesecake Brownies Recipe

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These Pistachio Cheesecake Brownies are the ultimate dessert mashup—decadently fudgy chocolate brownies layered with a creamy, tangy pistachio cheesecake swirl. The rich cocoa base is deeply chocolatey, perfectly balanced with the nutty elegance of roasted pistachios and the silky texture of a cheesecake center. Each bite is a harmonious blend of textures, from the crackly brownie top to the velvety filling and crunchy pistachio bits.

Whether you’re entertaining guests or indulging in a solo treat, this recipe is a total showstopper. It’s the kind of bake that makes your kitchen smell like a chocolatier’s workshop and stops conversations mid-sentence with its unforgettable flavor. These brownies are easy enough for casual baking days but decadent enough to impress at any celebration.

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Ingredients for this Pistachio Cheesecake Brownies Recipe

For the Brownie Layer:

• 1/2 cup (115g) unsalted butter, melted
• 1 cup (200g) granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/3 cup (40g) unsweetened cocoa powder
• 1/2 cup (65g) all-purpose flour
• 1/4 tsp salt
• 1/4 tsp baking powder

For the Pistachio Cheesecake Swirl:

• 8 oz (225g) cream cheese, softened
• 1/3 cup (67g) granulated sugar
• 1 large egg yolk
• 1/2 tsp vanilla extract
• 2 tbsp pistachio paste (or finely ground pistachios)
• A handful of roughly chopped pistachios for garnish

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Step 1: Prepare Your Baking Dish

Preheat your oven to 350°F (175°C). Line an 8×8-inch (20×20 cm) square baking pan with parchment paper or lightly grease it with butter or nonstick spray. This ensures easy removal and clean edges when slicing your brownies.

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Step 2: Make the Brownie Batter

In a medium bowl, whisk together the melted butter and granulated sugar until glossy and slightly thickened. Add the eggs and vanilla extract, whisking until the mixture becomes smooth and pale.
Sift in the cocoa powder, flour, salt, and baking powder. Gently fold the dry ingredients into the wet ingredients with a spatula, mixing just until no streaks remain. Do not overmix. Set aside.

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Step 3: Make the Pistachio Cheesecake Layer

In a separate bowl, beat the softened cream cheese with the sugar until creamy and lump-free. Add in the egg yolk, vanilla extract, and pistachio paste (or ground pistachios), and mix until fully combined. The mixture should be silky and spreadable.

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Step 4: Assemble the Brownies

Pour about two-thirds of the brownie batter into the prepared baking pan and smooth the surface with a spatula.
Spoon the pistachio cheesecake mixture evenly over the brownie base. Use the remaining brownie batter to dollop on top, then gently swirl the two layers together with a knife or skewer for a marbled effect.
Sprinkle chopped pistachios over the top for added texture and color.

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Step 5: Bake to Perfection

Bake for 30–35 minutes, or until the edges are set and the center just barely jiggles. A toothpick inserted near the center should come out with a few moist crumbs but no raw batter.
Cool completely in the pan before slicing for clean cuts and optimal texture.

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Estimated Nutrition

Per Serving (based on 9 servings):

• Calories: ~320 kcal
• Fat: 20g
• Saturated Fat: 9g
• Carbohydrates: 30g
• Sugar: 22g
• Protein: 5g
• Fiber: 2g
• Cholesterol: 55mg
• Sodium: 110mg

Note: Nutrition may vary depending on ingredient brands and serving size.

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Frequently Asked Questions

1. Can I use store-bought pistachio paste?

Absolutely! A good-quality pistachio paste will give you a rich, nutty flavor and smooth cheesecake texture.

2. What if I don’t have pistachio paste?

You can grind shelled, unsalted pistachios in a food processor until very fine, almost like a nut butter, and use that instead.

3. Can I make this recipe gluten-free?

Yes, swap the all-purpose flour for a 1:1 gluten-free baking flour blend. Be sure all other ingredients are certified gluten-free as well.

4. How do I know when the brownies are done baking?

Look for firm edges and a slightly jiggly center. A toothpick should come out with moist crumbs but not wet batter.

5. Can I double the recipe?

Yes! Double all ingredients and bake in a 9×13-inch pan. Adjust the baking time to 40–45 minutes, checking for doneness.

6. Do I need to refrigerate them right away?

Let them cool completely at room temperature first, then refrigerate if you’re storing for more than a day.

7. Can I add chocolate chips or other nuts?

Of course! Chocolate chips, white chocolate chunks, or chopped hazelnuts make delicious additions to the batter or topping.

8. Why did my cheesecake layer sink?

If your batter was too thin or you swirled too deeply, the cheesecake may sink. Keep your swirls gentle and don’t overmix the layers.

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