Nutella Cheesecake Brownies
Rich. Chewy. Decadent. Why pick between Nutella, brownies, and cheesecake when you can have all three in one decadent bite! My Nutella Cheesecake Brownies combine the rich flavour of my Fudgy Brownies, with creamy cheesecake, and luxurious chocolate hazelnut spread.
The “secret” to getting the gooey Nutella filling in my Nutella Cheesecake Brownies is super simple. Freeze dollops of Nutella on a baking sheet (or on any flat surface) and place them in the centre of the brownie during assembly. The oven will do the rest of the work!
To make this recipe you will need:
- Sugar (granulated)
- Cocoa (unsweetened, dutch processed)
- Butter (melted!)
- Eggs
- Flour
- Cream Cheese
- Nutella
- **Baking essentials: Vanilla extract, salt
*Ahead of time*
The night before you make these brownies, create 2 tsp dollops of Nutella and place them onto a baking sheet (or container). Freeze overnight.
Preheat oven to 350F. Line 9″ x 9” baking pan with parchment paper. Set aside.
Brownie Mixture
In a large bowl, start by whisking together melted butter, sugar, and cocoa powder. Add eggs and vanilla. Whisk. Add flour and salt. Mix well until combined. Set aside.
Cheesecake Mixture
In a medium bowl, using an electric mixer, mix together cream cheese and sugar. Add egg yolk and vanilla, mix until well incorporated. Set aside.
Assembly
Spread ½ of brownie mixture onto bottom of lined baking pan.
Add 6-7 frozen dollops of Nutella on top of brownie layer.
Alternate between adding dollops of brownie and cream cheese mixture to different areas of the pan.
Continue until pan is filled.
With a knife, gently create a swirl pattern throughout the mixture. Add scattered spoonfuls of Nutella on top of swirled mixture. Lightly swirl Nutella into into the brownie/cheesecake batter to create a swirled effect.
Bake at 350F (or 325F convection bake) for 32-37 minutes, mine were perfect after 35 min. Brownies will be firm at the edges and slightly wet in the centre. (Note: These brownies will continue to cook once you remove from oven so slightly wet dough on a toothpick while the mixture is firm at the edges is okay).
Let cool for 10-15 minutes before removing from pan. Brownies can be let to cool completely on a flat surface or in baking pan. Cut and Enjoy! (or chill cheesecake brownies in the fridge for 1-2 hr – then serve)
Also check out:
- Swirled Peanut Butter Cup Brownies
- {Fudgy & Fantastic} Easy Oreo Brownies
- Nutella Stuffed Chocolate Chip Cookies
Nutella Cheesecake Brownies
Ingredients
Brownie Mixture
- 1 cup Granulated Sugar
- 1/2 cup Unsalted Butter melted
- 1/3 cup Cocoa dutch processed, unsweetened
- 2 Eggs large
- 1 tsp Vanilla extract
- 1/2 cup All-purpose flour
- pinch of salt
Cheesecake Mixture
- 1 package (8oz or 250g) Cream Cheese softened
- 1/4 cup Granulated Sugar
- 1 tsp vanilla
- 1 Egg yolk
- 1 cup Nutella (1/2 cup for making dollops to be frozen, another for the topping)
Instructions
*Ahead of time*
- The night before you make these brownies, create 2 tsp dollops of Nutella and place them onto a baking sheet (or container). Freeze overnight.
- Preheat oven to 350F (325F convection bake). Line 9" x 9” baking pan with parchment paper. Set aside.
Brownie Mixture
- In a large bowl, start by whisking together melted butter, sugar, and cocoa powder. Add eggs and vanilla. Whisk. Add flour and salt. Mix well until combined. Set aside.
Cheesecake Mixture
- In a medium bowl, using an electric or hand mixer, mix together cream cheese and sugar. Add egg yolk and vanilla, mix until well incorporated. Set aside.
Assembly
- Spread ½ of brownie mixture onto bottom of lined baking pan.
- Add 6-7 frozen dollops of Nutella on top of brownie layer.
- Alternate between adding dollops of brownie and cream cheese mixture to different areas of the pan. Continue until pan is filled.
- With a knife, gently create a swirl pattern throughout the mixture. Add scattered spoonfuls of Nutella on top of swirled mixture. Lightly swirl Nutella into into the brownie/cheesecake batter to create a swirled effect.
- Bake at 350F (or 325F convection bake) for 32-37 minutes, mine were perfect after 35 min. Brownies will be firm at the edges and slightly wet in the centre. (Note: These brownies will continue to cook once you remove from oven so slightly wet dough on a toothpick while the mixture is firm at the edges is okay).
- Let cool for 10-15 minutes before removing from pan. Brownies can be let to cool completely on a flat surface or in baking pan. Cut and Enjoy! (or chill cheesecake brownies in the fridge for 1-2 hr – then serve)
Video
Notes
- To measure flour correctly: Use a spoon to scoop flour into your measuring cup! This ensures you don’t add too much flour to these cookies and end up with dry cookies
- These brownies can be frozen in an air-tight freezer safe bag and stored in the freezer for up to 6 months
- These brownies are best stored in the refrigerator for up to 2 weeks. When preparing to serve, allow brownies to rest at room temperature for at least 20 minutes to return to the same soft consistency.
- Chopped chocolate and a dusting of powdered sugar are a fun way to make these brownies even more elegant!
