Description
Decadent Caramel Cheesecake Nutella Brownies combine rich chocolate brownie layers with creamy caramel cheesecake swirls and the irresistible flavor of Nutella. This delightful dessert features a marbled effect and a luscious Nutella topping, perfect for satisfying any sweet tooth.
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 Mixture
- 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)
Nutella Topping and Dollops
- ½ cup Nutella (for topping and freezing dollops)
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.
- Make brownie batter base. In a large bowl, combine sugar, melted butter, and cocoa powder until smooth to form the chocolate base.
- Add eggs and vanilla. Mix in the eggs and vanilla extract thoroughly until well combined.
- Incorporate flour and salt. Stir in the flour and a pinch of salt just until combined; avoid overmixing to maintain brownie texture.
- Prepare cheesecake layer. In a separate bowl, beat together softened cream cheese, sugar, vanilla extract, and egg yolk until smooth and creamy.
- Fold Nutella into cheesecake. Gently fold ½ cup Nutella into the cheesecake mixture to create a rich, swirled flavor.
- Layer brownie batter. Pour half of the brownie batter into the prepared baking pan and spread evenly.
- Add cheesecake dollops and freeze Nutella. Spoon dollops of the cheesecake mixture over the brownie layer. Separately, freeze small dollops of the remaining ½ cup Nutella on parchment paper for later use (optional step).
- Top with remaining brownie batter. Pour the remaining brownie batter over the cheesecake dollops, spreading gently.
- Create marble effect. Use a knife or skewer to swirl the layers softly, creating a marbled design between the brownie and cheesecake layers.
- Bake brownies. Bake in the preheated oven for 30–35 minutes until the top is set and a toothpick inserted near the center comes out with moist crumbs.
- Add Nutella topping. Remove brownies from the oven and immediately drop the frozen Nutella dollops on top. Allow them to melt slightly, then gently swirl with a knife into the top layer for extra Nutella flavor and decoration.
- Cool and serve. Let the brownies cool completely before slicing to ensure clean cuts and perfect texture.
Notes
- Freezing Nutella dollops before baking helps create a rich topping that melts smoothly on hot brownies.
- Use Dutch-processed cocoa powder for a deeper chocolate flavor.
- Do not overbake; brownies should be moist in the center for the best texture.
- Ensure cream cheese is softened to avoid lumps in the cheesecake layer.
- Cheesecake swirls add richness but be careful not to mix them too much into the brownie batter.
- Let brownies cool completely for optimal slicing and presentation.
