Description
Indulge in rich, fudgy brownies layered with a luscious caramel cheesecake swirl and Nutella for a decadent treat. This recipe combines classic chocolate brownie flavors with creamy cheesecake and the irresistible hazelnut spread Nutella, creating a beautiful marbled dessert that’s perfect for any occasion.
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 Layer
- 1 package (8 oz / 250 g) cream cheese, softened
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 egg yolk
- ½ cup Nutella (for swirling into the cheesecake)
Nutella Topping
- ½ cup Nutella (for dollops to freeze and for topping)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper to prevent sticking and make for easy removal.
- Prepare the brownie batter: In a large mixing bowl, combine the granulated sugar, melted butter, and Dutch-processed cocoa powder. Stir until the mixture is smooth and well blended.
- Add eggs and vanilla: Beat in the eggs one at a time along with the vanilla extract, mixing thoroughly to incorporate air and achieve a consistent texture.
- Incorporate dry ingredients: Fold in the all-purpose flour and a pinch of salt, mixing gently until just combined to avoid overworking the batter. Set the brownie batter aside.
- Make the cheesecake filling: In a separate bowl, beat the softened cream cheese, sugar, vanilla extract, and egg yolk until the mixture is smooth and creamy.
- Swirl Nutella into cheesecake: Gently fold ½ cup of Nutella into the cream cheese mixture, creating a marbled effect without fully mixing it.
- Assemble the layers: Pour half of the brownie batter evenly into the prepared baking pan, spreading it out smoothly.
- Add cheesecake dollops and freeze Nutella: Spoon dollops of the cheesecake mixture over the brownie layer. Meanwhile, place ½ cup Nutella in small dollops on parchment paper in the freezer to harden (optional for the topping).
- Top with remaining batter: Carefully pour the remaining brownie batter over the cheesecake dollops, covering them evenly.
- Create marbled effect: Use a knife or skewer to swirl the brownie and cheesecake layers gently, forming a beautiful marbled pattern.
- Bake: Bake in the preheated oven for 30–35 minutes or until the top is set and a toothpick inserted near the center comes out with moist crumbs, indicating the perfect fudgy texture.
- Add Nutella topping: Immediately after removing from the oven, place the frozen Nutella dollops on top of the warm brownies. Allow them to soften slightly, then gently swirl into the surface to spread the hazelnut flavor throughout.
- Cool and serve: Let the brownies cool completely in the pan before slicing into 16 squares. This allows the layers to set perfectly for clean cuts and optimal flavor.
Notes
- Freezing the Nutella dollops before adding them to the top helps create a striking visual swirl and prevents them from melting too quickly.
- Use room temperature cream cheese to ensure a smooth cheesecake mixture without lumps.
- Do not overmix the brownie batter after adding flour to maintain a tender texture.
- For a richer flavor, you can use high-quality Dutch-processed cocoa powder.
- Store leftover brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
