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  2. Baking

Nutella cheesecake brownie

This Nutella chocolate brownie recipe is true decadence! With a cream cheese swirl on top and a centre of Nutella goodness, this brownie tastes and looks good. - by Alison Pickel
  • 01 Sep 2016
Nutella cheesecake brownie
Cook: 55 Minutes - easy - Serves 15 - Vegetarian
Proudly supported by

This Nutella chocolate brownie recipe is true decadence! With a cream cheese swirl on top and a centre of Nutella goodness, this brownie tastes and looks good.

Ingredients

100 g dark cooking chocolate, chopped

100 g unsalted butter, chopped

⅔ cup Nutella or other chocolate-hazelnut spread

1 cup caster sugar

3 eggs, lightly beaten

1¼ cups plain flour

¼ cup cocoa powder

½ tsp baking powder

Cream cheese swirl

250 g block cream cheese, chopped at room temperature

⅓ cup caster sugar

1 egg

Method

  1. Grease a 19cm x 30cm lamington pan. Line base and sides with baking paper, extending paper 4cm above pan edges.
  2. Place chocolate and butter in a large heatproof bowl. Sit bowl over a large saucepan of simmering water. Stir until melted. Remove from heat. Stir in Nutella, then sugar until combined. Add eggs. Whisk until smooth.
  3. Add combined sifted flour, cocoa and baking powder. Stir until smooth. Pour into prepared pan. Spread evenly into corners.
  4. To make cream cheese swirl, beat cream cheese and sugar in a small 
bowl of an electric mixer until light and fluffy. Beat 
in egg until combined.
  5. Drop spoonfuls of 
mixture over chocolate layer in pan. Using a fork, swirl mixtures together to create a marbled effect.
  6. Cook in a moderately slow oven (160C) for 
about 35 minutes, or 
until a skewer inserted 
into the centre comes out clean. Remove from oven. Cool in pan.
  7. Cut brownie into squares.
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