Nutella Cheesecake Brownies
These Nutella Cheesecake Brownies have a fudgy Nutella Brownie base that is topped with a creamy cheesecake layer swirled with additional Nutella on top.
Servings: 16 Brownies
Calories: 261kcal
Equipment
- medium sauce pan
- mixing bowl
Ingredients
Brownies
- ⅓ cup unsalted butter
- 1 cup Nutella
- ¼ cup brown sugar
- ¼ cup granulated white sugar
- 2 large eggs
- 1 egg yolk
- 2 tablespoon hazelnut liquor
- ½ cup all-purpose flour
- ½ teaspoon kosher salt
Cheesecake
- 2 8 oz packages of cream cheese softened
- ⅓ cup granulated white sugar
- ½ teaspoon kosher salt
- 2 eggs room-temperature
- 1 teaspoon vanilla extract
- ½ cup Nutella
Instructions
Brownies
- Slice the ⅓ cup unsalted butter into pieces and melt it in a light-colored skillet over medium heat stirring or whisking constantly. Once melted, the butter will begin to foam. Continue stirring/whisking for about 5-7 minutes, the butter will become a deep amber color. Remove the browned butter from the heat, and pour it into a bowl. Allow the butter to cool for 30 minutes.
- Line a 9 x 9-inch baking pan with parchment paper allowing the ends to extend over two of the sides. Grease pan with cooking spray. Preheat the oven to 350°F (180°C) and position an oven rack in the middle of the oven.
- In a large bowl, mix the butter, 1 cup Nutella, ¼ cup brown sugar, ¼ cup granulated white sugar, 2 large eggs, 1 egg yolk, and 2 tablespoon hazelnut liquoruntil combined.
- Add the ½ cup all-purpose flour and ½ teaspoon kosher salt and stir until just combined.
- Pour the batter into the prepared baking dish.
Cheesecake
- In a medium bowl whisk the 2 8 oz packages of cream cheese, ⅓ cup granulated white sugar and ½ teaspoon kosher salt together until smooth. An electric mixer and softened cream cheese will make this step easier.
- Stir in the 2 eggs and 1 teaspoon vanilla extract until well combined.
- Pour the cheesecake batter over the brownie batter.
- Heat the Nutella in the microwave for 30 seconds to soften. Drizzle the ½ cup Nutella over the cheesecake batter and use a butter knife to swirl the two together.
- Bake for 40-50 minutes or until a toothpick inserted in the center comes out with very moist crumbs clinging to it. Remember the brownies will continue to bake as they cool.
- Cool completely before using the parchment paper to lift the brownies from the pan and cut them into squares.
Notes
For accuracy, use a kitchen scale and measure ingredients in grams. Weight measurements are more accurate than volume measurements and will give you the most consistent results.
Use room temperature ingredients. They are easier to incorporate.
Do not overbeat the batter once the flour has been added. Over mixing traps more air creating a lighter less fudgy brownie.
Bake the brownies on the middle rack.
Err on the side of under-baked brownies rather than over-baked brownies. Brownies will continue to bake even after they have been pulled out of the oven. After they have cooled for about 15 minutes use the ends of the parchment paper to lift them out of the pan and place them on a cooling rack to continue cooling down.
Do not slice the brownies until they have cooled completely. These brownies can be sticky so allowing them to cool before cutting will create neater slices.
Storage: Air is the enemy when you are trying to keep brownies moist. Tightly wrap the brownies in plastic wrap or place them in an airtight container.
Because these brownies contain cream cheese they should be stored in the refrigerator. They will stay fresh for at least 3-4 days.
Nutrition
Serving: 1 | Calories: 261kcal | Carbohydrates: 31g | Protein: 4g | Fat: 14g | Saturated Fat: 11g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 63mg | Sodium: 175mg | Potassium: 141mg | Fiber: 2g | Sugar: 26g | Vitamin A: 196IU | Calcium: 43mg | Iron: 2mg
