Description
Indulge in rich, fudgy Caramel Cheesecake Nutella Brownies that combine velvety cheesecake swirls with luscious Nutella in a moist cocoa brownie base. Perfectly marbled and topped with melting dollops of frozen Nutella for an irresistible, creamy chocolate treat.
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 Dollops
- ½ cup Nutella (for freezing dollops and topping)
Instructions
- Preheat and prepare pan: Preheat oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper to prevent sticking and ensure easy removal.
- Make brownie batter: In a large bowl, combine granulated sugar, melted butter, and unsweetened cocoa powder until the mixture is smooth and well blended.
- Add eggs and vanilla: Beat in the eggs and vanilla extract thoroughly until the batter is uniform in texture.
- Incorporate dry ingredients: Stir in the all-purpose flour and a pinch of salt gently just until combined; avoid overmixing to keep brownies tender. Set aside the brownie batter.
- Prepare cheesecake mixture: In a separate bowl, beat the softened cream cheese, sugar, vanilla extract, and egg yolk together until creamy and smooth.
- Fold Nutella into cheesecake: Gently fold half a cup of Nutella into the cream cheese mixture until marbled and swirled evenly.
- Layer brownie batter: Pour half of the brownie batter into the prepared pan, spreading it evenly to form the bottom layer.
- Add cheesecake dollops and freeze Nutella: Spoon dollops of the cheesecake mixture over the brownie layer in the pan. Separately, drop half a cup of Nutella in small dollops onto parchment paper and place in the freezer (optional step) to firm up for topping later.
- Cover with remaining batter: Pour the remaining brownie batter gently over the cheesecake dollops, smoothing the surface evenly.
- Create swirls: Use a knife or skewer to swirl the brownie and cheesecake layers gently, creating a marbled, decorative pattern.
- Bake: Bake in the preheated oven for 30 to 35 minutes, or until the top is set and a toothpick inserted near the center comes out with moist crumbs but no raw batter.
- Add Nutella topping: Remove the baked brownies from the oven and immediately place the frozen Nutella dollops on top, allowing them to melt slightly. Gently swirl these into the surface to add extra Nutella flavor and a glossy finish.
- Cool and serve: Let the brownies cool completely in the pan before slicing into 16 squares to serve.
Notes
- Freezing Nutella dollops is an optional step but adds a beautiful melted topping effect.
- Be careful not to overbake; brownies should remain fudgy inside.
- Use room temperature cream cheese for smooth mixing in the cheesecake layer.
- Line the pan with parchment paper with overhangs for easy removal of the entire brownie slab.
- Customize by adding chopped nuts or chocolate chips if desired.
