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Caramel Cheesecake Nutella Brownies

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  • Author: samahkitchen
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 16 brownies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

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

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper.
  2. In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth.
  3. Beat in eggs one at a time, then stir in vanilla extract.
  4. In a separate bowl, whisk together flour, cocoa powder, salt, and baking powder.
  5. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in chocolate chips.
  6. Spread ¾ of the brownie batter into the prepared pan.

Step 2: Make the Cheesecake Layer

  1. In a medium bowl, beat cream cheese, sugar, egg, and vanilla until smooth.
  2. Spread the cheesecake mixture evenly over the brownie batter.

Step 3: Add the Nutella & Caramel Swirls

  1. Warm Nutella slightly in the microwave (about 15 seconds) to make it easier to drizzle.
  2. Drop spoonfuls of Nutella and caramel sauce over the cheesecake layer.
  3. Use a knife or toothpick to swirl the Nutella and caramel into the cheesecake layer.
  4. 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

  1. Bake for 35-40 minutes, or until the edges are set but the center is slightly jiggly (it will firm up as it cools).
  2. Let the brownies cool completely in the pan, then refrigerate for at least 2 hours before slicing for clean cuts.

Step 5: Serve & Enjoy

  1. 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.