Pistachio Cheesecake Brownie

A Fudgy Legacy Dessert with a Nutty Twist

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This isn’t just a brownie recipe.
This is the brownie — the one that marked the beginning of my baking journey 7 years ago. After countless messy trials, burnt corners, and sticky middles, I finally nailed a brownie that made me stop and say: “This is it.”

It was fudgy, rich, and deeply chocolatey. And now, years later, I’ve layered it with a creamy cheesecake swirl and a homemade pistachio paste that makes it feel like a true celebration in every bite.
This dessert means a lot to me — and I hope it becomes a special part of your baking story too.

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What Makes This Brownie Special?

• A gooey chocolate brownie base

• Creamy vanilla cheesecake ripples

• Lush, nutty pistachio paste swirled in

• Freezer-friendly and microwave-ready

• A showstopper dessert that’s surprisingly easy to make!

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3 Key Components

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1. Homemade Pistachio Paste

Ingredients:

• 200g pistachios

• 25g milk powder

• 25g oil

• 15g sugar

• A few drops green food color (optional)

Steps:

1. Roast pistachios at 160°C for 8–10 minutes until aromatic.

2. Let them cool completely — this is important.

3. Blend with milk powder, oil, sugar, and food color (if using) until you get a thick, smooth paste. Set aside.

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2. Creamy Cheesecake Filling

Ingredients:

• 100g cream cheese (room temperature)

• 30g sugar

• 1 tsp vanilla essence

Steps:

1. Whisk all ingredients together until smooth and creamy.

2. Keep it chilled until ready to use.

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3. Fudgy Brownie Batter

Ingredients:

• 200g dark chocolate

• 200g butter

• 200g sugar

• 400g all-purpose flour

• ½ tsp baking powder

• 3 tbsp cocoa powder

• 150g warm water

Steps:

1. Melt chocolate and butter together in a double boiler or microwave.

2. Add in the sugar and mix until combined.

3. Sift in the flour, baking powder, and cocoa powder. Stir gently.

4. Add warm water and mix until smooth and glossy.

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Time to Assemble & Bake!

1. Line your brownie pan with parchment paper.

2. Pour in half the brownie batter and spread it out evenly.

3. Add spoonfuls of cheesecake filling and pistachio paste over the top.

4. Swirl everything gently using a toothpick (don’t overdo it — rustic swirls are perfect!).

5. Top with remaining brownie batter.

6. Bake at 170°C for 25–30 minutes. The edges should be set and the center still slightly soft.

7. Let it cool completely, then freeze for 4–5 hours — trust me, this step takes it to the next level.

8. Once chilled, demould and slice neatly.

9. Warm each piece in the microwave for 10–15 seconds before serving, and drizzle more pistachio paste if you’re feeling fancy.

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Pro Tips

• Use room temperature cream cheese for ultra-smooth cheesecake swirls.

• Don’t skip the freezing step — it helps the brownie set and makes slicing a breeze.

• Top with chopped pistachios for a little crunch and color!

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A Personal Note

This brownie isn’t just about taste — it’s about where it all began.
It was the first time I felt truly proud of something I baked. That first perfect batch gave me the confidence to keep going, to keep creating, and eventually, to open my own bakery.

If you’re baking this today, you’re not just making a dessert. You’re holding a little piece of my story — and I can’t wait to be part of yours too. 💛