Nutella Cheesecake Brownies
Ingredients:
Brownies:
- 340 g Dark chocolate
- 80 g Unsalted butter
- 400 g Condensed milk
- 70 g All Purpose Flour
- 1/2 tsp Baking Powder
- 40 g Unsweetened Cocoa Powder
- 1/2 tsp Salt
Cream Cheese & Nutella Swirl
- 200 g Cream Cheese – room temperature
- 50 g Caster Sugar
- 2 tbsp Cornstarch
- ½ tsp Vanilla Extract
- 100 g Nutella
Instructions:
- Preheat the oven to 180 C. Prepare an 8″ square pan with parchment paper with little overhanging.
- In a bowl, mix together cream cheese, sugar, cornstarch and vanilla till properly combined and smooth. Keep aside.
- Sift the flour, cocoa, salt and baking powder and keep aside.
- In a heatproof bowl, add the chocolate and butter and melt .
- Once the chocolate and butter are fully melted and the mixture is hot, remove from heat. Let it sit for about 1 minute. Whisk in the sweetened condensed milk.
- Fold in the dry ingredients with a spatula till everything is well combined. The mixture will still be lukewarm.
- Pour the batter into the prepared pan. Use the spatula to ease the batter into corners.
- Spread the cream cheese mixture evenly over the brownie batter into a thin layer. Add small dollops of Nutella across the pan over the cream cheese layer. With a skewer, swirl together the cream cheese mixture and Nutella gently – going top to bottom and then left to right. Do not swirl too much.
- Bake the brownies at 180°C for 40-45 minutes, or until the brownies are set and a cake tester or toothpick inserted comes out with moist crumbs and not wet dough. Make sure you don’t overcook.
- Remove from oven and let the pan cool for 10-15 minutes on a wire rack. Remove from the pan using the overhang and let it cool completely before slicing.