Description
Decadent caramel cheesecake Nutella brownies combining rich chocolate brownie layers with creamy cheesecake swirled with Nutella for an indulgent dessert that’s perfect for any chocolate lover. This recipe features a marbled effect of brownie and Nutella cheesecake layers, topped with melted Nutella dollops for an extra luscious finish.
Ingredients
Scale
Brownie Batter
- 1 cup granulated sugar
- ½ cup unsalted butter, melted
- â…“ cup Dutch-processed cocoa powder, unsweetened
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup all-purpose flour
- Pinch of salt
Cheesecake Mixture
- 1 package (8 oz / 250 g) cream cheese, softened
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 egg yolk
- ½ cup Nutella (for folding into the mixture)
Nutella Topping
- ½ cup Nutella (for freezing into dollops and topping)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper to prepare it for the batter.
- Make Brownie Batter: In a large bowl, combine 1 cup granulated sugar, melted butter, and Dutch-processed cocoa powder until the mixture is smooth and uniform.
- Add Eggs and Vanilla: Mix in the 2 large eggs and 1 teaspoon of vanilla extract well, ensuring the batter is fully blended.
- Incorporate Dry Ingredients: Stir in ½ cup all-purpose flour and a pinch of salt gently until just combined, being careful not to overmix. Set this brownie batter aside.
- Prepare Cheesecake Mixture: In a separate bowl, beat the softened cream cheese, ¼ cup granulated sugar, 1 teaspoon vanilla extract, and 1 egg yolk until smooth and creamy.
- Fold Nutella Into Cheesecake: Gently fold ½ cup Nutella into the cheesecake mixture until swirled beautifully throughout.
- Assemble First Brownie Layer: Pour half of the brownie batter into the prepared pan and spread it evenly to form the base layer.
- Add Cheesecake Dollops: Spoon dollops of the Nutella cheesecake mixture over the brownie batter. For an optional extra treat, freeze ½ cup Nutella in small dollops on parchment paper separately for topping later.
- Top With Remaining Brownie Batter: Pour the remaining brownie batter over the cheesecake dollops, spreading gently to cover them.
- Create Marble Effect: Using a knife or skewer, swirl through the layers delicately to create an attractive marbled look with the chocolate and cheesecake layers.
- Bake the Brownies: Bake in the preheated oven for 30 to 35 minutes, until the top is set and a toothpick inserted near the center comes out with moist crumbs, but not wet batter.
- Add Nutella Topping: Remove the pan from the oven. Immediately drop dollops of the frozen Nutella on top, allowing them to melt slightly; then gently swirl them into the top brownie layer for a glossy Nutella finish.
- Cool and Slice: Allow the brownies to cool completely in the pan before slicing into 16 servings to ensure clean cuts and set texture.
Notes
- Make sure the cream cheese is softened to room temperature before mixing to ensure a smooth cheesecake layer.
- Freezing the Nutella dollops ahead adds a nice texture contrast and an extra burst of Nutella flavor in the finished brownies.
- The swirling step is key to getting the beautiful marbled effect—use a gentle hand to avoid overmixing.
- To check doneness, look for moist crumbs on the toothpick; overbaking can dry out the brownies.
- Use Dutch-processed cocoa powder for a richer chocolate flavor and deeper color compared to natural cocoa.
- Let the brownies cool fully before cutting for the cleanest slices and best texture.
