Description
Nutella Cheesecake Brownies start with a brownie crust, followed by a luscious layer of vanilla cheesecake with a hazelnut Nutella swirl.
Ingredients
BROWNIE CRUST
- 1 box (18 oz) double chocolate brownie mix
- 1 large egg
- 1/4 cup water
- 1/3 cup oil
NUTELLA CHEESECAKE TOPPING
- 3 (8 oz) pkg. cream cheese, softened
- 1 tsp. vanilla
- 1/3 cup sugar
- 2 large eggs
- 1/2 cup Nutella
Instructions
BROWNIE CRUST
- Preheat oven to 350 degrees.
- Whisk brownie mix, egg, water and oil in a large bowl. Fold into a 6 x 9 inch oven-safe dish or pan that has been greased with cooking spray.
- Bake at 350 degrees for only 15 minutes and remove from oven.
NUTELLA CHEESECAKE TOPPING
- In a separate mixing bowl, add softened cream cheese and beat on high for about 2 minutes until smooth. Scrape the batter down with a spatula and mix again.
- Add vanilla, sugar and eggs. Blend well. Repeat process of scraping the batter down and mixing until creamy.
- Pour the cheesecake batter over the brownie and spread lightly with a spatula until brownie is covered.
- Heat Nutella in the microwave for 30 seconds and stir until creamy. Make 4 stripes on the cheesecake topping about 2 inches apart.
- With a butter knife, swirl Nutella into a pattern on top of the cheesecake batter. Try not to penetrate the brownie layer with the knife.
- Bake at 350 degrees for at least 25 to 30 minutes until set.
- Cool for 30 minutes, then cover with wrap and refrigerate for at least 2 hours.
- Cut into 12 squares.
Notes
Make sure to chill the brownies for at least 2 hours before cutting into squares.
I used a 7 x 10 inch oven-safe dish, but you can use an 8 x 8 pan, or bake it in a cast iron skillet (ad) if desired.
- Category: Desserts
- Method: Mix & Bake
- Cuisine: American
Keywords: nutella, cheesecake, brownies