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Caramel Cheesecake Nutella Brownies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 54 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 16 brownies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Indulge in these luscious Caramel Cheesecake Nutella Brownies, featuring a rich chocolate brownie base layered with creamy caramel cheesecake swirled with Nutella. Topped off with dollops of melted Nutella for a decadent finish, this dessert is perfect for chocolate and cheesecake lovers alike.

Ingredients

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 (for folding into cheesecake mixture)

Nutella Topping

  • ½ cup Nutella (½ cup for dollops to freeze, ½ cup for topping)

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper for easy removal.
  2. Make Brownie Batter: In a large bowl, mix granulated sugar, melted butter, and cocoa powder until smooth, ensuring no lumps remain.
  3. Add Eggs and Vanilla: Beat in the eggs and vanilla extract thoroughly until the mixture is well combined.
  4. Incorporate Dry Ingredients: Gently fold in the all-purpose flour and pinch of salt until just combined; avoid overmixing to keep brownies tender.
  5. Prepare Cheesecake Mixture: In a separate bowl, beat softened cream cheese with sugar, vanilla extract, and egg yolk until creamy and smooth without lumps.
  6. Swirl Nutella into Cheesecake: Carefully fold ½ cup Nutella into the cheesecake batter to create a marbled effect without fully blending.
  7. Assemble in Pan: Pour half of the brownie batter into the prepared pan and spread evenly to form the base layer.
  8. Add Cheesecake Dollops and Freeze Nutella: Spoon dollops of the cheesecake mixture over the brownie layer. Separately, freeze small dollops of Nutella on parchment paper to use later — this step is optional but adds a delightful texture.
  9. Layer Remaining Brownie Batter: Pour the remaining brownie batter over the cheesecake dollops, spreading gently to cover them.
  10. Create Swirls: Using a knife or skewer, swirl the layers carefully to feature a beautiful marbled pattern.
  11. Bake: Bake for 30–35 minutes, until the top sets and a toothpick inserted near the center comes out with moist crumbs, indicating fudgy brownies.
  12. Add Nutella Topping: Remove the brownies from the oven and immediately place the frozen Nutella dollops on top. Let them melt slightly, then swirl them gently into the surface to create a glossy finish.
  13. Cool and Serve: Allow the brownies to cool completely in the pan before slicing into 16 squares for serving. This ensures clean cuts and the best texture.

Notes

  • Freezing small dollops of Nutella for topping adds a unique texture contrast but can be skipped if short on time.
  • Use Dutch-processed cocoa powder for a deeper chocolate flavor compared to natural cocoa powder.
  • Ensure cream cheese is softened to avoid lumps in the cheesecake mixture.
  • Do not overbake brownies; moist crumbs on the toothpick ensure fudgy texture.
  • Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Find it online: https://slsrecipes.com/caramel-cheesecake-nutella-brownies-recipe/