John Myers
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Pistachio Cream Cheese Brownies
The perfect pistachio cream cheese brownies recipe with a picture and simple step-by-step instructions.
for the chocolate dough:
- 50 g Dark chocolate, at least 70%
- 50 g Butter
- 1 Pc. Egg
- 70 g Sugar
- 60 g Flour
for the cream:
- 80 g Cream cheese
- 3 tsp Pistachio spread
- 10 g Sugar
- 1 tbsp Chopped pistachios
- 1 Pc. Egg
- 20 g Flour
- Chop the chocolate and melt it with the butter in a double boiler. Let cool down.
- Whisk egg and sugar and stir into the cooled chocolate mass. Finally stir in the flour briefly.
- For the pistachio cream, stir together the cream cheese, pistachio spread, sugar and egg. Finally stir in the flour and the chopped pistachios briefly. If you prefer the greener, you can also add a little more of the pistachio spread.
- Spread the chocolate dough in a loaf pan lined with baking paper. Spread the pistachio cream over it and stir the dough a little with a fork to create a light marbling. Bake in a preheated oven at 175 degrees (or convection 160 degrees) for about 30 – 35 minutes. The top should have a light crust, but the dough should still be a bit soft on the inside.
- Let cool in the mold, then remove from the mold and cut into 8 pieces.
- For cream cheese brownies without pistachios, leave out the chopped pistachios without replacing them and mix the cream cheese with 25 g very soft butter and 40 g instead of 10 g sugar instead of the pistachio spread. The rest (egg, flour) remains the same as described above. In addition, you can stir in the pulp of a scraped-out vanilla pod.
- If you like, you can also add a few drained cherries to the chocolate dough.
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