Nutella Cheesecake Brownies

Brownies are good all on their own, but when you top them with a no bake Nutella cheesecake, they become even better.

The original recipe called for either an 8-inch or 9-inch square baking dish. I used an 8-inch because that is what I have. The baking dish was full to the top and even a little bit over the top, too full for my comfort level. Next time I will get a 9-inch to use so I do not have to worry about it not all fitting in the pan.

Nutella Cheesecake Brownies

Ingredients:

Brownie

• 3/4 cup all purpose flour
• 1/2 cup cocoa powder
• 3/4 cup unsalted butter
• 1 1/2 cups granulated sugar
• 1 teaspoon vanilla
• 2 eggs

Nutella Cheesecake

• 8 ounce package cream cheese
• 1 cup Nutella
• 1 cup powdered sugar
• 1 1/2 cups heavy whipping cream

Directions:

Brownie

1. Preheat oven to 350º F. Line a 9-inch square baking pan with parchment paper that over hangs the edges.
2. In a large bowl, whisk the flour and cocoa powder together.
3. In a large saucepan, melt the butter and remove from the heat. Stir in the sugar and vanilla. Quickly whisk in the eggs one at a time.
4. Add the butter mixture to the dry ingredients and mix until well blended.
5. Pour the batter into the prepared baking pan and spread into an even layer
6. Bake for 25-30 minutes. Allow to cool completely in the pan.

Nutella Cheesecake

1. In a large bowl, using an electric mixer, beat the Nutella and powdered sugar together until smooth.
2. In another large bowl, using an electric mixer, beat the heavy cream until stiff peaks form.
3. Fold the whipped cream into the Nutella mixture. Spread over the cooled brownies.
4. Refrigerate for at least 2 hours before serving or until the cheesecake layer is firm.

Enjoy!!!

Serves 9

*Adapted from Real Mom Kitchen.