Nutella was first introduced in Europe in 1964 and then here in the US in 1985, but it seems like it has really jettisoned into food superstar status the last five years or so, doesn’t it? There are so many amazing ways to use this simple spread including this rich brownie-bottom Nutella cheesecake bars.
We happily made them for a dear friend’s birthday. They were quite the success in our home and I hope they made her birthday just a little bit sweeter.
The brownie layer is fairly basic with a hint of Nutella, but topped with Nutella cheesecake, it transforms into an extra special rich chocolaty treat. I was a bit worried that the cheesecake would make it too sweet, but didn’t find that to be the case. I thought the flavors were nicely balanced.
Nutella Cheesecake Brownies from Alpineberry
10 tablespoons butter unsalted butter, melted and slightly cooled
1/4 cup Nutella
2 large eggs
1 cup granulated sugar
1 cup all purpose flour
1/4 cup natural cocoa powder
8 ounces cream cheese, softened at room temperature
3 tablespoons granulated sugar
2 large eggs
1/3 cup Nutella
- Preheat oven to 325F. Line a 9×9 inch square pan with enough parchment that you have “handles” extending over the sides of the pan. (You can use an 8×8 pan if you’d like slightly thicker brownies.)
- Brownie Layer: Combine butter, Nutella, eggs, and sugar in a large bowl and mix well. Sift in flour and cocoa powder and mix until well combined. Pour batter into your prepared pan and spread evenly. Set aside while you prepare the cheesecake layer.
- Cheesecake Layer: Mix the cream cheese, sugar, eggs and Nutella until well combined. Pour over your brownie batter.
- Bake at 325F until the cheesecake looks set, about 40-45 minutes…start checking at 35 minutes. Allow brownies to cool completely in the pan. Then remove with the parchment “handles” and cut into squares.
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