Nutella Cheesecake Brownies
These Nutella Cheesecake Brownies blend rich, fudgy chocolate with creamy cheesecake swirls and luxurious Nutella dollops. Easy to prepare and endlessly satisfying, they’re perfect for dessert, snack time, or even meal prep. With indulgent texture and balanced flavors, they make every bite a decadent experience worth sharing.
Equipment
- 1 large mixing bowl
- 1 Medium mixing bowl
- Electric or hand mixer
- 9” x 9” baking pan
- Parchment Paper
- Whisk
- Knife
- Spoon or cookie scoop
Ingredients
Brownie Layer:
- 1 cup granulated sugar
- ½ cup unsalted butter melted
- ⅓ cup unsweetened Dutch-processed cocoa powder
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup all-purpose flour
- Pinch of salt
Cheesecake Layer:
- 8 oz 250g cream cheese (softened)
- ¼ cup granulated sugar
- 1 tsp vanilla extract
- 1 egg yolk
Nutella Layer:
- 1 cup Nutella ½ cup for dollops, ½ cup for topping
Instructions
- Prepare Nutella Dollops Ahead of Time: For the best texture and swirls, start the night before baking. Using a small spoon or cookie scoop, place teaspoon-sized dollops of Nutella onto a parchment-lined baking sheet or into a shallow container. Space them evenly so they don’t stick together. Cover lightly with plastic wrap and place in the freezer overnight. This ensures firm Nutella pockets that stay intact while baking, creating rich swirls in every bite.
- Preheat and Prepare Baking Equipment: When you are ready to bake, preheat your oven to 350°F (175°C) or 325°F if using a convection oven. Line a 9” x 9” baking pan with parchment paper, ensuring enough overhang on two sides for easy lifting later. This step prevents sticking and makes removal effortless. Lightly grease the parchment paper if desired for extra ease. Set the pan aside for assembly.
- Make the Brownie Mixture: In a large mixing bowl, pour in ½ cup of melted unsalted butter and add 1 cup of granulated sugar. Whisk gently until fully combined. Add ⅓ cup of unsweetened Dutch-processed cocoa powder, mixing slowly to avoid powder clumps. Break 2 large eggs into the mixture and add 1 teaspoon of vanilla extract. Whisk vigorously until the batter is smooth and glossy. Finally, sift in ½ cup of all-purpose flour and a pinch of salt. Fold gently until fully incorporated without overmixing to keep brownies tender. Set aside the rich, fudgy batter for assembly.
- Prepare the Cheesecake Mixture: In a medium mixing bowl, add 8 oz (250g) of softened cream cheese. Use a hand or electric mixer to blend until smooth and creamy. Add ¼ cup of granulated sugar and continue mixing until fully dissolved and the mixture is silky. Add 1 teaspoon of vanilla extract and the egg yolk, blending on medium speed until the cheesecake layer is smooth, without lumps. This creamy mixture will contrast beautifully with the dense brownie layer.
- Assemble the First Brownie Layer: Using a spatula or spoon, evenly spread about half of the brownie batter into the prepared lined pan. Smooth it into an even layer, making sure it covers every corner. This will form the sturdy base for the cheesecake and Nutella swirls, so ensure it is evenly distributed without gaps.
- Add Frozen Nutella Dollops: Retrieve the frozen Nutella dollops prepared earlier. Using a small spoon or your fingers, place them evenly over the brownie batter. Aim for 6–7 dollops, spacing them so they are spread across the pan. The frozen state helps them retain shape during baking and ensures luscious pockets of Nutella in every bite.
- Layer Brownie and Cheesecake Mixtures: Spoon the remaining brownie batter in dollops over the pan. Then, add spoonfuls of the cheesecake mixture at various spots, alternating with brownie dollops. Continue until the entire pan is filled. This layering creates a marbled effect, ensuring every bite has a mix of flavours.
- Create a Swirl Pattern: Take a butter knife or skewer and gently swirl through the batter. Use slow, deliberate motions to blend the cheesecake and brownie layers without fully mixing them. The goal is a beautiful marbled design. Then, spoon the remaining ½ cup of Nutella in dollops across the top of the batter. Lightly swirl this into the surface with a knife for an extra luxurious finish.
- Bake with Care: Place the pan in the preheated oven and bake at 350°F (or 325°F convection bake) for 32–37 minutes. Check at 35 minutes — the brownies should be firm along the edges but slightly moist in the centre. A toothpick inserted may have a few crumbs but should not be wet with raw batter. This ensures fudgy brownies with creamy cheesecake pockets.
- Cool Before Serving: Remove the brownies from the oven and allow them to rest for 10–15 minutes in the pan to set. You can cut them warm for a gooey treat, or let them cool completely for cleaner slices. For a firmer texture, refrigerate for 1–2 hours before serving. Lift the brownies from the pan using the parchment overhang, cut into squares, and serve. They are perfect on their own or dusted with powdered sugar for extra elegance.
- Storage and Serving Tips: Store leftovers in an airtight container in the refrigerator for up to 2 weeks. For longer storage, wrap tightly and freeze for up to 6 months. Reheat briefly in the oven or microwave to revive that freshly-baked texture. Allow chilled brownies to rest at room temperature for at least 20 minutes before serving to return them to the perfect soft consistency.
Notes
- For best results, prepare the Nutella dollops at least a few hours in advance — overnight freezing gives the richest swirl texture.
- Use high-quality unsweetened Dutch-processed cocoa for deep chocolate flavour and a moist brownie texture.
- Ensure cream cheese is softened to room temperature for a smooth cheesecake mixture without lumps.
- Avoid overmixing the brownie batter once flour is added to maintain a tender, fudgy consistency.
- A parchment paper overhang in your baking pan makes removing brownies effortless without sticking or breaking.
