Nutella Cheesecake Brownies
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Rich, fudgy brownies swirled with a creamy Nutella cheesecake layer. The chocolate base and tangy cream-cheese topping create a decadent dessert with a marbled finish.
- Time
- 60 minutes
- Equipment
- Stovetop, oven, and microwave
- Good for
- Snacks
- Cuisine
- American
- Contains
- Gluten, tree nuts, dairy, eggs, and alcohol
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Brownie batter
- 100 g
- 4 g
- 3 g
Cheesecake layer
- 50 g
Weights are estimates. Together, the ingredients weigh about 1.1 kg before cooking, which is about 70 g per serving.
Steps
Preheat the oven to 350°F (180 °C) (175°C (350 °F)). Line an 8-inch (20-cm) square baking pan with parchment paper, leaving some overhang on two sides for easy removal.
Melt the butter in a saucepan or microwave-safe bowl. Set it aside for several minutes so it is warm but not hot.
Whisk the melted butter and granulated sugar together until smooth. Add the two brownie eggs and vanilla extract, then whisk until evenly combined.
Add the flour, cocoa powder, and salt. Fold with a spatula just until no dry streaks remain; do not overmix. Fold in the chocolate chips if using.
Spread the brownie batter evenly in the prepared pan. Reserve about 2 tablespoons of batter if you want a more pronounced swirl on top.
Beat the softened cream cheese until smooth. Add the Nutella, powdered sugar, and the remaining egg, then beat until creamy and fully combined.
Dollop the cheesecake mixture over the brownie batter and gently spread it into an even layer without pressing it into the batter.
Add small spoonfuls of any reserved brownie batter and extra Nutella, if desired, over the cheesecake layer. Drag a knife through the layers in a few passes to create a marbled swirl; avoid excessive swirling, which can muddy the layers.
Bake for 32–38 minutes, until the cheesecake layer is set at the edges and the center has only a slight wobble. A skewer inserted into the brownie portion should come out with moist crumbs rather than wet batter.
Cool the brownies completely in the pan on a wire rack. For the cleanest slices, refrigerate for at least 1 hour before lifting them out with the parchment and cutting into 16 squares.
Notes
This recipe is reconstructed from the post title and hashtags because the supplied description and comments do not include the linked recipe or measurements. Store covered in the refrigerator for up to 5 days. Allow chilled brownies to sit at room temperature for 10–15 minutes before serving.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 271
- Protein
- 4 g
- Carbs
- 30 g
- Fat
- 16 g
- Fiber
- 1 g
Where the calories come from
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