Nutella Cheesecake Brownies Recipe
Layered with brownie, Nutella cheesecake, and Ferrero Rocher, Nutella Cheesecake Brownies are rich and full of hazelnut chocolate flavor with a smooth, melt-in-your-mouth texture.
Servings: 16 bars
Calories: 233kcal
Ingredients
- 6 tbsp (3/4 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.
Notes
-You can skip the Ferrero Rocher if you prefer. It’s a fun extra but not essential. Try using 1/4 cup of Nutella for the swirl instead of 3 tablespoons.
Nutrition
Serving: 16serving | Calories: 233kcal | Carbohydrates: 27g | Protein: 4g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 48mg | Sodium: 167mg | Potassium: 136mg | Fiber: 1g | Sugar: 21g | Vitamin A: 227IU | Vitamin C: 0.1mg | Calcium: 67mg | Iron: 1mg
