Pistachio Brownies Recipe (Print Version)
# Ingredients:
→ Brownie Layer
01 -
1 cup unsalted butter, melted
02 -
1 ¼ cups white sugar
03 -
¾ cup light brown sugar
04 -
3 eggs, large
05 -
2 teaspoons vanilla extract
06 -
1 cup all-purpose flour
07 -
¾ cup unsweetened cocoa powder
08 -
½ teaspoon salt
09 -
½ teaspoon baking powder
→ Pistachio Cheesecake Swirl
10 -
8 oz cream cheese, softened
11 -
¼ cup granulated sugar
12 -
1 large egg
13 -
½ teaspoon vanilla extract
14 -
⅓ cup pistachio butter or paste
15 -
1–2 drops green food coloring (optional)
16 -
¼ cup chopped pistachios (topping)
# Instructions:
01 -
Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper or grease lightly. In a mixing bowl, combine the melted butter, white sugar, and brown sugar until smooth. Whisk in the eggs and vanilla. In another bowl, mix the flour, cocoa powder, salt, and baking powder. Gently fold the dry mixture into the wet until evenly blended.
02 -
Beat cream cheese, sugar, egg, vanilla, and pistachio butter together in a medium bowl until creamy. Optionally, add green food coloring for a pistachio hue.
03 -
Spread ¾ of the brownie mixture evenly in the prepared dish. Drop spoonfuls of the pistachio cheesecake mix on top. Add dollops of the remaining brownie batter, then swirl gently with a knife to create a marbled effect. Sprinkle chopped pistachios evenly over the surface.
04 -
Place in the oven and bake for 30–35 minutes, or until a toothpick inserted into the center has a few moist crumbs. Cool completely before slicing.
05 -
Serve at room temperature, or chill for a firmer cheesecake texture. Keep leftovers in the fridge within an airtight container for up to 5 days.
# Notes:
01 -
If pistachio butter is not available, blend shelled pistachios with a bit of oil into a smooth paste.
02 -
You can toast the pistachios for a deeper, nuttier flavor.
03 -
Adding ¼ cup of chopped pistachios to the brownie batter provides a great crunch.