Chocolate Hazelnut Cheesecake Brownies
Indulge in the ultimate dessert fusion with these luscious Chocolate Hazelnut Cheesecake Brownies. This recipe combines the rich decadence of chocolate brownies with a creamy, velvety cheesecake layer enhanced by the nutty sweetness of chocolate hazelnut spread. Swirled together for a mesmerizing marbled effect, these treats are both visually stunning and irresistibly delicious. With a buttery homemade brownie base, a dreamy cheesecake center, and a perfect balance of textures, these brownies are ideal for any chocolate lover or special occasion. Quick to prepare in just 20 minutes and baked to perfection, they’re best served chilled for a truly indulgent experience. Store leftovers (if there are any!) in the fridge for up to five days—although they might not last that long!
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Recipe Information
Ingredients
- 115 grams Unsalted butter
- 170 grams Semi-sweet chocolate chips
- 200 grams Granulated sugar
- 3 pieces Large eggs
- 1 teaspoon Vanilla extract
- 95 grams All-purpose flour
- 30 grams Cocoa powder
- 0.5 teaspoon Salt
- 225 grams Cream cheese, softened
- 50 grams Powdered sugar
- 80 grams Chocolate hazelnut spread
- 1 tablespoon Milk
Instructions
Preheat your oven to 175°C (350°F) and grease a 9x9 inch (23x23 cm) square baking pan or line it with parchment paper.
In a medium-sized saucepan, melt the butter and semi-sweet chocolate chips over low heat, stirring until smooth. Remove from heat and let cool slightly.
Once the chocolate mixture is cool, whisk in the granulated sugar until combined. Then, add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
In a separate bowl, sift together the flour, cocoa powder, and salt. Gradually fold these dry ingredients into the chocolate mixture until just combined. Do not overmix.
Pour about three-quarters of the brownie batter into the prepared pan, reserving the remaining batter for later.
In another mixing bowl, beat the cream cheese, powdered sugar, and chocolate hazelnut spread until smooth. Add in the milk and mix until fully incorporated.
Spoon the cheesecake mixture over the brownie batter in the pan. Use a spatula to spread it evenly, but don’t worry about perfection.
Drop spoonfuls of the reserved brownie batter over the cheesecake layer. Use a knife or skewer to swirl the brownie and cheesecake layers together, creating a marbled effect.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (but no wet batter).
Allow the brownies to cool completely in the pan, then transfer them to the refrigerator to chill for at least 2 hours before slicing and serving to let the layers set fully.
Cut into squares and serve. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
376 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.8 g | 28% | |
| Saturated Fat | 13.7 g | 69% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 164 mg | 7% | |
| Total Carbohydrate | 43.5 g | 16% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 33.0 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 40 mg | 3% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 112 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
