Description
Decadent Caramel Cheesecake Nutella Brownies combine rich chocolate brownie layers with a creamy swirled Nutella cheesecake filling. These indulgent treats feature a marbled effect perfect for impressing guests or satisfying a sweet tooth with the irresistible combination of chocolate, cream cheese, and Nutella in each bite.
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 cheesecake mixture)
Nutella Topping
- ½ cup Nutella (for topping and freezing into dollops)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper to ensure easy removal of the brownies.
- Prepare Brownie Batter: In a large bowl, combine granulated sugar, melted unsalted butter, and Dutch-processed cocoa powder. Mix until smooth and evenly blended.
- Add Eggs and Vanilla: Add the two large eggs and vanilla extract into the brownie mixture, stirring well to incorporate all ingredients thoroughly.
- Combine Dry Ingredients: Stir in the all-purpose flour and a pinch of salt just until incorporated, being careful not to overmix. Set the brownie batter aside.
- Make Cheesecake Mixture: In a separate bowl, beat softened cream cheese, granulated sugar, vanilla extract, and egg yolk together until smooth and creamy.
- Fold Nutella into Cheesecake: Gently fold ½ cup Nutella into the cheesecake mixture to create rich, swirled pockets of flavor.
- Layer Brownie Batter: Pour half of the brownie batter into the prepared baking pan, spreading it evenly to form the bottom layer.
- Add Cheesecake Dollops: Spoon dollops of the cheesecake mixture over the brownie batter layer. Optionally, freeze ½ cup Nutella in small dollops on parchment paper separately for later use.
- Top with Remaining Batter: Pour the remaining brownie batter over the cheesecake dollops, spreading evenly.
- Create Marbled Effect: Use a knife or skewer to gently swirl through the layers, integrating the brownie and cheesecake mixtures into 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 emerges with moist crumbs.
- Add Nutella Dollops: Immediately after removing from the oven, place the frozen Nutella dollops on top. Allow them to melt slightly, then gently swirl them into the top layer for an extra burst of Nutella flavor.
- Cool and Slice: Let the brownies cool completely in the pan before slicing into 16 squares for serving.
Notes
- You can freeze Nutella dollops ahead of time to create visually appealing and tasty topping swirls.
- Be careful not to overbake the brownies to keep them moist and fudgy inside.
- Using Dutch-processed cocoa powder enhances the chocolate flavor with a smooth, rich taste.
- Allow the brownies to cool fully before slicing to keep clean edges.
- The marbled cheesecake and Nutella swirls make these brownies visually stunning as well as delicious.
