Nutella Cheesecake Brownies
Decadent fudgy brownies topped with a creamy Nutella cheesecake layer and finished with a silky chocolate ganache.
Equipment
Ingredients
Brownie Layer
eggs (medium)
3 piece
white sugar (granulated)
90 g
brown sugar (granulated)
90 g
baking powder
0.25 tsp
cocoa powder (unsweetened)
0.25 cup
butter (melted)
130 g
milk chocolate chips (melted)
130 g
vanilla extract
1 tsp
salt
0.125 tsp
all-purpose flour
45 g
Cheesecake Layer
cocoa powder (unsweetened)
1 tbsp
Nutella (melted)
165 g
cream cheese (double_cream_style)
250 g
powdered sugar (powdered)
2 tbsp
salt
0.125 tsp
vanilla extract
1 tsp
Chocolate Layer
milk chocolate chips
100 g
dark chocolate chips
100 g
coconut oil
1 tsp
salt
0.125 tsp
Instructions
Prepare the Brownie Layer
Preheat the oven and line a baking pan. Melt the butter with the milk chocolate chips until smooth, then let it cool slightly. In a separate bowl, whisk the eggs with white sugar and brown sugar until combined. Add the melted chocolate mixture, vanilla extract, salt, cocoa powder, baking powder, and flour, then mix until just combined. Spread into the pan and bake until the brownie layer is set but still fudgy in the center.
Cool the Brownie
Remove the brownie from the oven and let it cool completely before adding the next layer. This helps the cheesecake layer stay smooth and stable.
Make the Cheesecake Layer
Mix the cream cheese, melted Nutella, cocoa powder, powdered sugar, salt, and vanilla extract until smooth and creamy. Spread this mixture evenly over the cooled brownie base.
Chill
Place the brownies in the refrigerator and chill until the cheesecake layer is firm and set.
Make the Chocolate Topping
Melt the milk and dark chocolate chips together with the coconut oil and a pinch of salt until smooth.
Finish the Top
Spread the melted chocolate over the chilled cheesecake layer. Let it set completely before slicing.
Slice and Serve
Once the top layer is firm, cut into squares and serve chilled.
Original recipe
Storage
Store in an airtight container in the refrigerator. Can be frozen for up to 1 month. Thaw overnight in the refrigerator before serving.
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