Ingredients for Chocolate Hazelnut Cheesecake Brownies
- All Purpose Flour
- ¾ cup unsweetened cocoa powder
- 6 large eggs
- Sugar
- 1 cup (226g) chocolate hazelnut spread
- Butter
- Light Cream Cheese
- Powdered sugar for garnish (optional)
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How to Make Chocolate Hazelnut Cheesecake Brownies
- Preheat oven to 325°F (160°C). Grease and lightly flour a 13x9x2 inch baking pan.
- In a medium bowl, whisk together 1 ½ cups all-purpose flour and ¾ cup unsweetened cocoa powder. Set aside.
- In a large bowl, beat together 4 large eggs, 2 cups granulated sugar, ½ cup (113g) melted unsalted butter, and ½ cup (113g) chocolate hazelnut spread using an electric mixer on low to medium speed until well combined.
- Gradually add the dry ingredients (flour mixture) to the wet ingredients, mixing until just combined. Do not overmix.
- Spread the brownie batter evenly in the prepared pan.
- In a clean bowl, beat together 8 ounces (227g) cream cheese (softened), and ½ cup (113g) chocolate hazelnut spread until smooth.
- Beat in 2 large eggs and ¼ cup granulated sugar until light and fluffy.
- Carefully spread the cheesecake batter evenly over the brownie batter.
- Bake for 50-55 minutes, or until the cheesecake layer is set and a toothpick inserted into the center comes out with moist crumbs.
- Let cool completely in the pan on a wire rack.
- Cover and chill for at least 4 hours, or preferably overnight, before cutting and serving.
- Sprinkle with powdered sugar before serving (optional).
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
86g
Fat
40g
Carbs
9g
