October 17th, 2014

Nutella Cheesecake Brownies

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How do you make a rich moist brownie even better?  Top it with creamy hazelnut cheesecake of course!  That’s right – Nutella Cheesecake Brownies.  {No worries – they are not hard! } These brownies are simple enough to make for the weekend, yet they are decadent enough to serve on your holiday buffet!


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Nutella Cheesecake Brownies


2 cups flour
1/2 cup unsweetened Dutch-process cocoa powder
8 eggs
2 cups sugar
1 13 ounce jar Nutella
1 1/4 cups butter, melted and cooled
2 8 ounce packages cream cheese
1/3 cup sugar
Preheat oven to 325 degrees F. Grease and lightly flour a 13×9 inch baking pan; set aside.
In a medium bowl stir together flour and 1/2 cup cocoa powder; set aside. In a large mixing bowl beat four of the eggs, the 2 cups granulated sugar, 1/2 cup of the Nutella, and the melted butter with an electric mixer on low to medium speed until combined. Add flour mixture; stir until smooth. Spread batter in the prepared baking pan; set aside.
Wash beaters. In another large mixing bowl beat the remaining 4 eggs, cream cheese, the 1/3 cup granulated sugar, and the remaining chocolate-hazelnut spread on medium speed until combined. Carefully spread over batter in pan.
Bake for 50 to 55 minutes or until cream cheese layer is firm and set. Cool in pan on a wire rack. Cover and chill before cutting.
Recipe adapted from BHG Fall Baking
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