These Nutella cheesecake brownies are the ultimate decadent dessert! They’ve got a rich brownie base, a thick layer of swirled nutella cheesecake, and are studded with chunks of Ferrero Rocher. They’re a Nutella lover’s dream!
It’s no secret that I’m obsessed with Nutella. So much so that I think it now ranks above peanut butter. ???? And that’s coming from someone who LOVES peanut butter. I decided to whip up a dessert that really lets it shine… these Nutella cheesecake brownies.
They start with a rich, chocolate brownie base. It’s easy to whip up in a stand mixer, with a hand mixer or even by hand.
Then there’s a layer of halved Ferrero Rocher chocolates. Just press them into the batter and bake the brownies for 10 minutes. Meanwhile, mix up the Nutella cheesecake filling.
Pour over the warm brownie batter and swirl in some Nutella. Press in a few more halved chocolates and then return to the oven to bake until set. Allow the brownies to cool at room temperature and the refrigerate for 1-2 hours. The colder they are the easier they are to cut… and IMHO, the better they taste. ????
Enjoy with a big glass of milk!! Share a few with your friends and they’ll love you forever! Happy World Nutella Day- go eat some ASAP!
Nutella Cheesecake Brownies Recipe
Ingredients
- 6 tbsp (¾ stick) butter
- 3/4 cup granulated sugar
- 4 oz semisweet chocolate - melted
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup all-purpose flour
- 1 tbsp unsweetened cocoa powder
- 1/4 tsp salt
- 1/8 tsp baking powder
For the Cheesecake Layer
- 3 tbsp granulated sugar
- 1 tbsp all-purpose flour
- 6 oz cream cheese - room temperature
- 1 large egg
- 2 tbsp heavy cream
- 2 tbsp sour cream
- 1/2 tsp vanilla extract
- 1/3 cup Nutella
- 3 tbsp Nutella - warmed
- 20 Ferrero Rocher chocolates - halved
Instructions
- Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius). Line an 8×8 baking pan with foil or parchment so there's enough overhang to lift the brownies out once they’re done. Butter or spray lightly with baking spray; set aside.
- Over a double boiler, melt the butter, sugar, and chocolate. Whisk until smooth. Let the mixture cool on the counter for 5 minutes. Pour into a large mixing bowl or the bowl of a stand mixer. Add the eggs and vanilla. Using an electric hand mixer, mix until incorporated.
- In a small mixing bowl, whisk together the flour, cocoa powder, salt, and baking powder. With mixing speed on low, gradually add the dry ingredients. Mix until just combined. Pour into the prepared pan, place the halved chocolates on top (use as many as you like—no need to measure) and bake for 10 minutes.
- Meanwhile, in a large mixing bowl (a stand mixer bowl works too), whisk together the granulated sugar and flour. Add in the cream cheese and, using an electric hand mixer, beat until smooth. Add the egg, cream, sour cream, and vanilla. Mix just until combined, then add the Nutella and mix just until combined. Tap the bowl forcefully against the countertop to release some of the air bubbles.
- Remove the brownies from the oven and reduce the heat to 325 degrees Fahrenheit (163 degrees Celsius). Pour the cheesecake mixture over the warm brownies, add spoonfuls of Nutella on top, swirl gently, and dot with the halved chocolates. Return to the oven and bake for an additional 30–40 minutes or until the cheesecake is set.
- Remove from the oven and let cool in the pan for 45 minutes before chilling in the refrigerator for 1–2 hours. When ready to serve, remove from the pan using the foil overhang. Peel the foil or parchment paper from the brownies, cut, and serve.
These brownies tasted really good!!! Super fudgy with that creamy cheesecake swirl and lots of Nutella flavor.