Tuesday, February 4, 2014

Nutella Cheesecake Brownies

Pinterest made me do it! 

That's right, I just had to make Nutella Cheesecake Brownies. They're not paleo and I'm not sorry. After finishing Whole30 I decided to treat myself and friends on Superbowl Sunday.You should make these today. They are soooo worth it and easy. I pinned the recipe to my Sweet Treats board and decided it was time to stop pinning and start baking. I don't want to over sell the brownies, but I might just show up at your door with a batch in the near future. Just saying.

Makes 18-20 big brownies or cut them in half for bite sized!


1 cup, 2 tbsp All-Purpose Flour
1 cup, 2 tbsp. Unsweetened Cocoa Powder (I ran out of cocaa powder and 
used about 1/4 cup salted carmel hot chocolate!) 
1/4 tsp plus ⅛ tsp Salt
3/4 cup Unsalted Butter, cut into pieces
3/4 cup Brown Sugar, packed
3/4 cup Granulated Sugar
4 Large Eggs
2 T. Pure Vanilla Extract

2 - 8 oz. Pkgs. Cream Cheese, softened (I used Trader Joe's - one light and one full fat)
1 cup Granulated Sugar
2 tbsp Pure Vanilla Extract
2 Large Eggs (I like organic)
1 cup Nutella


Preheat oven to 350 degrees. Grease a 9×13 baking pan.

Brownies: Combine flour, cocoa and salt in a medium bowl. Beat butter, granulated sugar and brown sugar using a electric mixer until creamy. Add eggs, one at a time, beating well after each addition. Add vanilla extract; mix well. Gradually beat in flour mixture. Spread batter into pan. The battered will be nice and thick.

Cheesecake: Using a electric mixture, beat cream cheese and sugar until smooth. Add eggs, one at a time, beating after each addition. Add vanilla and beat until combined. Pour over brownie batter. Now for the best part, drop spoonfuls of Nutella over the cheesecake and gently swirl into the cheesecake batter with a knife.

Bake for 45-50 minutes until center is set. Cool on a wire rack before chilling in the refrigerator overnight or until ready to serve.

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