Pistachio cheesecake brownies

Ingredients

• 2 large eggs + 1 egg yolk
• 100 g powdered sugar (3/4 cup)
• 100 g light brown sugar (1/2 cup)
• 115 g melted butter (1/2 cup)
• 45 g oil (3 tbsp)
• 1/2 tsp coffee powder (optional)
• 90 g all-purpose flour (3/4 cup)
• 40 g cocoa powder (1/2 cup)
• 100 g chocolate chips
• 1 block (8 oz) cream cheese, soft
• 1 large egg
• 50 g granulated sugar (for the cheesecake layer)
• 60 g pistachio cream or finely chopped pistachios

Instructions

1. In a bowl whisk the eggs, egg yolk, powdered sugar and brown sugar vigorously for about 2 mins until smooth and the powdered sugar has completely dissolved (this is how you get the shiny crinkly top!)
2. Then add the melted butter, oil, and coffee powder. whisk until well combined.
3. Add the flour, cocoa powder, and chocolate chips and fold gently using a spatula. do not overmix (stop mixing once no streaks of flour and cocoa powder remain)
4. Make the cream cheese filling by mixing the soft cream cheese, sugar, and egg until smooth and creamy.
5. Transfer 2/3 of the brownie batter to a parchment lined 8x8 pan. then add dollops of pistachio spread and cheesecake filling.
6. Top with the remaining brownie batter and add more dollops of pistachio spread and cheesecake. use a toothpick to swirl the batter.
7. Bake in a 350F (180C) preheated oven for 30-35 mins or until edges are set and center still looks a little soft. underbaking is better than overbaking when it comes to brownies.
8. Cool completely before slicing. but highly recommended to put in the fridge to chill for 2-3 hours for best texture!
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