Description
These Caramel Cheesecake Nutella Brownies are an indulgent treat featuring a fudgy chocolate brownie base, a creamy cheesecake layer, Nutella swirls, and drizzles of caramel sauce. Each bite is a perfect mix of chocolate, caramel, and creamy cheesecake!
Ingredients
Units
Scale
For the Brownie Layer:
- 1 cup (225g) unsalted butter, melted
- 1 3/4 cups (350g) granulated sugar
- 3/4 cup (150g) light brown sugar, packed
- 4 large eggs
- 1 tbsp vanilla extract
- 1 cup (125g) all-purpose flour
- 3/4 cup (65g) unsweetened cocoa powder
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/2 cup (85g) semi-sweet chocolate chips
For the Cheesecake Layer:
- 8 oz (225g) cream cheese, softened
- 1/4 cup (50g) granulated sugar
- 1 large egg
- 1 tsp vanilla extract
For the Swirls & Toppings:
- 1/2 cup (150g) Nutella
- 1/2 cup (120ml) caramel sauce (store-bought or homemade)
- 1/2 tsp sea salt (optional, for a salted caramel touch)
Instructions
Step 1: Make the Brownie Batter
- Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper.
- In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth.
- Beat in eggs one at a time, then stir in vanilla extract.
- In a separate bowl, whisk together flour, cocoa powder, salt, and baking powder.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in chocolate chips.
- Spread ¾ of the brownie batter into the prepared pan.
Step 2: Make the Cheesecake Layer
- In a medium bowl, beat cream cheese, sugar, egg, and vanilla until smooth.
- Spread the cheesecake mixture evenly over the brownie batter.
Step 3: Add the Nutella & Caramel Swirls
- Warm Nutella slightly in the microwave (about 15 seconds) to make it easier to drizzle.
- Drop spoonfuls of Nutella and caramel sauce over the cheesecake layer.
- Use a knife or toothpick to swirl the Nutella and caramel into the cheesecake layer.
- Gently spoon and spread the remaining ¼ of brownie batter over the top (it won’t cover completely but will add texture).
Step 4: Bake & Cool
- Bake for 35-40 minutes, or until the edges are set but the center is slightly jiggly (it will firm up as it cools).
- Let the brownies cool completely in the pan, then refrigerate for at least 2 hours before slicing for clean cuts.
Step 5: Serve & Enjoy
- Drizzle extra caramel sauce and sprinkle sea salt on top before serving (optional)
Notes
- For Extra Fudgy Brownies: Slightly underbake them and chill before cutting.
- Storage: Keep in an airtight container in the fridge for up to 5 days. Let sit at room temperature for a few minutes before serving.
- Freezing: Freeze uncut brownies for up to 3 months. Thaw overnight in the fridge.
- Nut-Free Option: Skip Nutella or replace it with melted chocolate.