Description
Irresistible Pistachio Cheesecake Brownies to Indulge In
Ingredients
Scale
- 160 g butter
- 170 g dark chocolate (50%-60% cocoa)
- 160 g plain flour
- 40 g cocoa powder
- 3 medium eggs
- 200 g caster sugar
- 60 g soft light brown sugar
- 1 tbsp vanilla extract
- 0.25 tsp salt
- 60 g dark chocolate (for topping)
- 230 g cream cheese (full fat)
- 80 g caster sugar (for cheesecake)
- 1 small/medium egg (for cheesecake)
- 1 tsp vanilla extract (for cheesecake)
- 1 heaped tbsp plain/all purpose flour (for cheesecake)
- 10 tbsp pistachio spread
Instructions
- Prepare the Cheesecake Filling: Mix the cream cheese until smooth.
- Combine Ingredients: Add the other cheesecake ingredients and mix until just combined.
- Line the Tin: Line a brownie tin with baking paper.
- Melt Chocolate and Butter: Melt dark chocolate and butter in the microwave until glossy.
- Mix Egg and Sugars: Whisk eggs, caster sugar, and vanilla until creamy and pale.
- Fold in Chocolate Mixture: Gently fold melted chocolate into the egg mixture.
- Incorporate Dry Ingredients: Sift in flour, cocoa powder, and salt; fold gently.
- Spread the Batter: Spread slightly less than half of the brownie batter into the tin.
- Add Cheesecake Mixture: Spoon cheesecake mixture on top, leaving gaps for pistachio spread.
- Spoon the Pistachio Spread: Spoon the pistachio spread into the gaps.
- Top with Remaining Brownie Batter: Spoon remaining batter on top of cheesecake mixture.
- Sprinkle Dark Chocolate: Chop dark chocolate and sprinkle on top.
- Bake: Bake in a preheated oven at 170°C for 27-35 minutes.
Notes
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 250
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 60 mg