Description
Decadent Nutella Cheesecake Brownies combine rich cocoa brownies with a creamy cheesecake layer and swirls of Nutella for a luscious dessert perfect for any chocolate lover.
Ingredients
Brownie Mixture
- 1 cup Granulated Sugar
- 1/2 cup Unsalted Butter (melted)
- 1/3 cup Cocoa Powder (Dutch processed, unsweetened)
- 2 large Eggs
- 1 tsp Vanilla Extract
- 1/2 cup All-purpose Flour
- Pinch of Salt
Cheesecake Mixture
- 1 package (8 oz or 250g) Cream Cheese (softened)
- 1/4 cup Granulated Sugar
- 1 Egg Yolk
- 1 tsp Vanilla Extract
Nutella Dollops & Topping
- 1 cup Nutella (half for freezing dollops, half for topping)
Instructions
- Ahead of Time: The night before, create 2 teaspoon-sized dollops of Nutella and place them on a baking sheet or container. Freeze them overnight to be used in the brownie assembly.
- Preheat and Prepare Pan: Preheat your oven to 350°F (325°F if using convection bake). Line a 9x9 inch baking pan with parchment paper for easy removal and set aside.
- Make Brownie Mixture: In a large bowl, whisk together melted butter, sugar, and cocoa powder until smooth. Add eggs and vanilla extract, whisking to combine. Stir in flour and a pinch of salt until the batter is well mixed. Set this mixture aside.
- Prepare Cheesecake Mixture: In a medium bowl, using an electric or hand mixer, beat the softened cream cheese with sugar until creamy. Add egg yolk and vanilla extract, mixing thoroughly until smooth. Set aside.
- Assembly: Spread half of the brownie batter evenly on the bottom of the lined pan. Distribute 6 to 7 frozen Nutella dollops over this layer. Alternate dollops of the remaining brownie batter and spoonfuls of cheesecake mixture across the pan until fully filled.
- Create Swirls: Use a knife to gently swirl through the batter and cheesecake mixtures, creating a marbled effect. Spoon scattered Nutella dollops on top and lightly swirl them into the surface for an enticing Nutella swirl pattern.
- Bake: Bake at 350°F (or 325°F convection) for 32-37 minutes. The brownies should be firm around the edges and slightly wet in the center when done. A toothpick inserted may come out with moist crumbs but no raw batter, indicating perfect doneness as they will continue to set as they cool.
- Cool and Serve: Allow brownies to cool in the pan for 10-15 minutes before removing. They can be served warm or cooled completely on a flat surface. For a firmer cheesecake texture, chill in the refrigerator for 1-2 hours before slicing and serving. Enjoy your indulgent Nutella Cheesecake Brownies!
Notes
- Freezing Nutella dollops ahead of time prevents them from melting too quickly during baking, preserving the distinct Nutella pockets.
- Use Dutch processed cocoa powder for a richer chocolate flavor and darker color in the brownies.
- Allowing the brownies to slightly underbake ensures a fudgy center; they continue to cook as they cool.
- Line the pan with parchment paper for easy removal and clean slicing.
- Refrigerate leftovers to maintain texture; bring to room temperature before serving if preferred warm.
