Nutella Cheesecake Brownies

This recipe was adapted from

Do you like rich, chocolatey, decadent brownies? If you do this is the recipe for you. With 6 eggs, an entire stick of butter and only 3/4 of a cup of flour they are so rich and delicious. wrote the following description, and I can’t sum it up better:

First, there is a brownie layer.  Good heck.  It’s soft and moist and full of rich, chocolate flavor with the tinsiest hint of nutella hidden inside.  As if that wasn’t enough, there’s a second layer.  A fat, soft, gloriously cheesecakey layer, made deep and dark with a fat spoonful of nutella.  Nutella.  Cheesecake.  Brownies.  There’s so much to say about these little cocoa colored squares.  Unfortunately, I won’t be able to say anything else about them because I plan to fill my mouth with bite after bite of their perfectly baked yumminess for the rest of the afternoon.  Peace out.

For the Brownie Layer

4 eggs
1 cup brown sugar
1/2 cup butter
3/4 cocoa powder
1/2 cup nutella
1/3 cup flour

For Nutella Cheesecake Layer:
8 ounce cream cheese
1/2 cup nutella
1/2 cup sugar
2 eggs

In one bowl, beat all the brownie ingredients together.  In a separate bowl, beat together all of the Nutella Cheesecake ingredients.  Scrape the brownie batter into the bottom of an 8×8 pan (yes! it will be quite full.  These are thick brownies!)  Spoon little plops of the nutella cheesecake all over the top of the brownie batter.  Smooth the cheesecake carefully and completely over the brownie layer with a spatula.  Bake in an oven preheated to 350 degrees and bake for 50-55 minutes.  The center of the brownies will be set, but if you poke a toothpick into them, it won’t come out dry.  No worries!  The cheesecake layer needs to cool completely to set up.

Cool, slice, bite, enjoy.


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