becky
This post may contain affiliate links. Please read the disclosure policy to learn more.
Thank you for supporting this blog!
Did you know that today is World Nutella Day? (a.k.a. the BEST HOLIDAY EVER?!)
Celebrated each year on the 5th of February, World Nutella Day was first introduced to the public in 2007. Created by an American blogger living in Italy, this “holiday” celebrating the famous chocolate hazelnut spread grew in popularity. Eventually things became official, with Ferrero, the manufacturer of Nutella, taking ownership of the event.
Today, World Nutella Day is a pretty big deal. There are giveaways, recipes, contests, and Nutella ambassadors. The day even has its very own Twitter account!
What Makes Nutella So Awesome?
Nutella is absolutely one of my guilty pleasures. This sweet cocoa-hazelnut spread makes a delicious addition to desserts, smoothies, and ice cream. It’s the perfect thing to spread on graham crackers, biscuits, or a slice of toast. However, I personally think that the best way to eat Nutella is by the spoonful, right out of the jar. (Don’t judge me!)
For this very special day, I wanted to create a recipe featuring this sweet treat. So, I set out to do some research. In scouring the Internet I found lots of Nutella brownie recipes, and lots of cheesecake recipes, too. But Nutella cheesecake brownies? That’s a next-level bake.
These brownies feature so many of my favorite elements: A fudgy brownie, dark chocolate chunks, crunchy hazelnuts, and a creamy Nutella cheesecake swirl. These cheesecake brownies pair perfectly with a cup of coffee, or an extra-large glass of ice cold milk!
Nutella Cheesecake Baking Tips
I love adding espresso powder to brownies, because it helps to enhance the dark chocolate flavor. (Medaglia D’Oro instant espresso coffee is my preferred brand for baking.) Feel free to add extra espresso for a more pronounced coffee taste, or omit altogether if you don’t have espresso powder in your pantry.
Any kind of dark chocolate will work in this recipe. But I suggest using a good-quality dark chocolate such as Lindt, Callebaut (I usually work with this Callebaut couverture), Valrhona, rather than grocery store chocolate chips. However, chocolate chips will definitely work in a pinch if they’re all you have on hand.
The brand of cocoa powder you use will make a difference here, too. Again, the better the cocoa, the better the brownie! My personal go-to is Rodelle Organic Dutch-Processed Baking Cocoa.
You may want to adjust your baking time slightly, subtracting a few minutes if you prefer a gooey, fudgy brownie, and adding a few extra minutes for a more thorough bake. I love a fudgy brownie rather than a cakey one (if I wanted cake, I’d have a slice of chocolate cake!) and 40-45 minutes worked perfectly for me. But, feel free to experiment. Just be sure to keep a cake tester handy and test periodically along the way.
More brownie recipes you might enjoy:
Brie and Cranberry Brownies
Blueberry Lemon Cheesecake Brownies
Raspberry Cheesecake Brownies
Italian Rainbow Brownies
And if you make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
Print
Nutella Cheescake Brownies
- Total Time: 55 minutes
- Yield: 16 brownies 1x
Description
Ingredients
Brownie:
113 grams unsalted butter (1 stick / 1/2 cup)
215 grams granulated sugar (1 cup)
70 grams cocoa powder (3/4 cup)
1 teaspoon espresso powder
1/4 teaspoon salt
2 eggs
1 teaspoon vanilla bean paste
75 grams all purpose flour (1/2 cup + 1 tablespoon)
85 grams chopped dark chocolate, or chocolate chips (1/2 cup)
75 grams chopped hazelnuts (2/3 cup)
1–2 tablespoons whole milk
Nutella Cheesecake Swirl:
225 grams cream cheese, softed (8-ounce package)
130 grams Nutella (1/2 cup)
35 grams confectioner’s sugar (1/4 cup)
1 egg
Pinch salt
Instructions
Preheat oven to 330° F / 165° C. Lightly grease an 8×8-inch / 20×20-centimeter square baking tin and line with parchment. Set aside until ready to use.
Melt butter in a saucepan over medium heat. When butter has melted, whisk in sugar, cocoa powder, espresso powder, and salt. Remove from heat and let mixture cool slightly, about five minutes, then transfer to a large mixing bowl.
Whisk eggs and vanilla bean paste into mixture, then sieve in the flour and whisk again to combine. Batter will be very thick.
Gently fold chopped chocolate and hazelnuts into the batter.
Reserve 3-4 tablespoons of brownie batter and set aside. Spread the rest of the batter into prepared baking tin. Using damp fingers or a spatula, press the batter evenly into the tin.
To make the cheesecake swirl, add cream cheese to a mixing bowl or the bowl of a stand mixer and whip on medium speed until fluffy. Add icing sugar, Nutella, egg, and salt and mix until until well-combined. Spread cheesecake mixture over brownie batter.
To the reserved brownie batter, add 1-2 tablespoons of milk. Drop the reserved brownie batter over cheesecake mixture by the spoonful, then use a knife or skewer to create a swirl pattern.
Bake in preheated oven for 40-45** minutes, or until a cake tester comes out clean.
Remove from oven. Transfer to a wire rack and allow to cool completely, at least one hour.
When brownies have cooled, remove from tin, slice into squares, and enjoy!
Store brownies in an airtight container at room temperature for up to three days.
Notes
*Also known as powdered sugar, or confectioner’s sugar.
**You can adjust the baking time, subtracting a few minutes if you prefer a gooey, fudgy brownie, and adding a few extra minutes for a more thorough bake.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Brownies and Traybakes
- Method: Oven
- Cuisine: Dessert
