Description
Decadent Caramel Cheesecake Nutella Brownies featuring a rich, fudgy chocolate base layered with creamy caramel cheesecake swirled with Nutella. This dessert combines the best of chewy brownies and velvety cheesecake with indulgent Nutella ribbons for a stunning marbled effect. Perfect for chocolate lovers seeking a unique twist to their brownie experience.
Ingredients
Scale
Brownie Batter
- 1 cup granulated sugar
- ½ cup unsalted butter, melted
- ⅓ cup Dutch-processed cocoa powder, unsweetened
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup all-purpose flour
- Pinch of salt
Cheesecake Layer
- 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 and Additional
- ½ cup Nutella (for dollops to freeze and topping)
Instructions
- Preheat and prepare pan: Preheat your 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 the sugar, melted butter, and unsweetened cocoa powder. Mix until completely smooth, ensuring no lumps remain for a fudgy batter.
- Add eggs and vanilla: Beat in the eggs and vanilla extract thoroughly, which adds moisture and depth of flavor to the brownie base.
- Incorporate flour and salt: Stir in the all-purpose flour and a pinch of salt just until combined to avoid overmixing and maintain a tender crumb. Set this brownie batter aside.
- Prepare cheesecake mixture: In a separate bowl, beat the softened cream cheese with sugar, vanilla extract, and egg yolk until silky and smooth, which ensures a creamy filling.
- Fold Nutella into cheesecake: Gently fold ½ cup of Nutella into the cream cheese mixture, creating swirls without completely mixing it in, to maintain a beautiful marbled effect.
- Layer brownie batter: Pour half of the prepared brownie batter into the parchment-lined pan and spread it out evenly using a spatula.
- Dollop cheesecake and freeze Nutella: Spoon dollops of the cheesecake mixture over the brownie layer strategically. Separately, place ½ cup Nutella into small dollops on parchment paper and freeze; this step is optional but helps with melting the topping later.
- Add remaining brownie batter: Pour the rest of the brownie batter over the cheesecake dollops, spreading gently to cover.
- Create marbled effect: Using a knife or skewer, swirl the brownie and cheesecake layers delicately to create a marbled pattern without overmixing, enhancing the visual appeal.
- Bake brownies: Bake in the preheated oven for 30 to 35 minutes until the top is set and a toothpick inserted near the center comes out with moist crumbs, ensuring fudgy texture.
- Add Nutella topping: Immediately after removing from the oven, place the frozen Nutella dollops on top of the brownies. As they melt slightly, carefully swirl the topping into the top layer for extra Nutella richness.
- Cool and serve: Allow the brownies to cool completely in the pan to set properly before slicing into 16 squares. This ensures clean cuts and a perfect texture.
Notes
- Freezing Nutella dollops ahead is optional but creates delightful molten spots atop the brownies.
- Use room temperature cream cheese for smoothest cheesecake mixture.
- Do not overmix the batter to keep brownies fudgy and moist.
- Leftover brownies can be stored in an airtight container for up to 4 days at room temperature or refrigerated for up to a week.
- For easier slicing, chill brownies in the fridge before cutting.
