Description
These Caramel Cheesecake Nutella Brownies combine rich, fudgy chocolate brownie layers with creamy cheesecake swirled with Nutella for an indulgent dessert. The marbled effect and added dollops of melted Nutella on top create a luscious treat perfect for parties or a special treat at home.
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 Swirl
- 1 package (8 oz / 250 g) cream cheese, softened
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 egg yolk
- ½ cup Nutella (to fold into cheesecake mixture)
Topping
- ½ cup Nutella (for dollops to freeze and top finish)
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 make removal easier.
- Mix Brownie Batter: In a large bowl, combine the granulated sugar, melted butter, and Dutch-processed cocoa powder. Stir until smooth and fully blended.
- Add Eggs and Vanilla: Mix in the 2 large eggs and 1 teaspoon of vanilla extract thoroughly until the mixture is smooth.
- Incorporate Dry Ingredients: Stir in the all-purpose flour and a pinch of salt until just combined; avoid overmixing to keep brownies tender. Set this brownie batter aside.
- Make Cheesecake Mixture: In a separate bowl, beat together the softened cream cheese, ¼ cup sugar, 1 teaspoon vanilla extract, and 1 egg yolk until smooth and creamy with no lumps.
- Fold in Nutella: Gently fold ½ cup Nutella into the cheesecake mixture, creating swirls rather than blending fully to keep the marbled effect.
- Layer Brownie Batter: Pour half of the prepared brownie batter evenly into the bottom of the baking pan, spreading it smoothly.
- Add Cheesecake Dollops: Spoon dollops of the cheesecake and Nutella mixture over the brownie layer. Separately, freeze small dollops of the remaining ½ cup Nutella on parchment paper (optional—for the topping finish).
- Top with Remaining Brownie Batter: Pour the rest of the brownie batter evenly over the cheesecake dollops.
- Create Marbled Swirls: Using a knife or skewer, gently swirl through the layers to create a beautiful marbled pattern without mixing all together.
- Bake: Bake the layered batter for 30–35 minutes, or until the top is set and a toothpick inserted near the center comes out with moist crumbs, but not wet batter.
- Add Nutella Dollops: Immediately after removing from the oven, quickly drop the frozen Nutella dollops on top. Allow them to melt slightly and then gently swirl them into the top brownie layer with a knife or skewer.
- Cool and Serve: Let the brownies cool completely in the pan before slicing into 16 squares for serving, allowing the flavors to set.
Notes
- Freezing Nutella dollops before baking is optional but adds a rich, melty topping finish.
- Use Dutch-processed cocoa for a deeper chocolate flavor compared to natural cocoa.
- Do not overmix flour into the brownie batter to keep brownies moist and fudgy.
- Cheesecake mixture should be smooth and creamy; soften cream cheese well for best texture.
- Allow brownies to cool completely for clean slices and better flavor development.
