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Original post published February 5th, 2021. Post last updated on August 24th, 2024.
Featuring a dark chocolate brownie base, chopped hazelnuts, and Nutella cheesecake topping, these fudgy Nutella brownies are the best Nutella brownie recipe, and the answer to satisfying any chocolate craving.
What Inspired These Nutella Brownies?
I originally developed this brownie recipe to serve on World Nutella Day, a.k.a. the BEST HOLIDAY EVER.
Celebrated each year on the 5th of February, World Nutella Day was first introduced to the public in 2007. Created by an American blogger living in Italy, this “holiday” celebrating the famous chocolate hazelnut spread quickly grew in popularity, with with Ferrero, the manufacturer of Nutella, eventually taking ownership of the event. Today, there are giveaways, recipes, contests, and Nutella ambassadors. I guess you can say that World Nutella Day is a pretty big deal.
Nutella is absolutely one of my guilty pleasures. This sweet cocoa-hazelnut spread makes a delicious addition to desserts, smoothies, and ice cream. It’s the perfect thing to spread on graham crackers, biscuits, or a slice of toast. However, I personally think that the best way to eat Nutella is by the spoonful, right out of the jar. (Don’t judge me!)
For this very special day, I wanted to create a recipe featuring this sweet treat. So, I set out to do some research. In scouring the Internet I found lots of Nutella brownie recipes, and lots of cheesecake recipes, too. But Nutella cheesecake brownies? That’s a next-level bake.
What Makes these Nutella Brownies Great?
These Nutella brownies combine so many of my favorite elements—a fudgy brownie, crunchy hazelnuts, and creamy Nutella cheesecake topping—for the perfect balance of flavor and texture.
In this recipe, butter and chopped dark chocolate create a rich, chocolatey base, which I’ve enhanced with just a hint of espresso powder (or instant coffee). Because Nutella is a chocolate-hazelnut spread, I’ve added chopped hazelnuts to the batter for a crunchy element. And on top? A smooth, cream-cheese-and-Nutella cheesecake layer sweetened with confectioner’s sugar.
Rich, fudgy, and totally over-the-top, these Nutella cheesecake brownies are not just a treat—they’re an experience! They pair perfectly with a cup of black coffee, or a glass of ice cold milk.
Nutella Brownie Recipe Ingredients
To make this Nutella brownie recipe, begin by gathering the following ingredients:
- Unsalted Butter – You’ll need 113 grams (1/2 cup, or one stick) of unsalted butter to make the brownie base.
- Granulated Sugar – Granulated sugar helps to create the sweet, moist, fudgy brownie.
- Chopped Dark Chocolate – Choose a good-quality dark chocolate for this recipe. I suggest using something like Lindt, Valrhona, Guittard, or Callebaut, rather than grocery store chocolate chips. You can definitely taste the difference!
- Espresso Powder or Instant Coffee – Espresso powder enhances the chocolate, creating a rich, deep flavor.
- Kosher Salt – I prefer kosher salt, but fine sea salt will also work.
- Eggs – You’ll need three large eggs: two for the brownie base, and a third for the cheesecake topping.
- Vanilla Bean Paste – I prefer the superior flavor of vanilla bean paste, but feel free to substitute extract.
- All Purpose Flour – You’ll need all purpose flour for the brownie base (I’ve also added a small amount of baking powder for additional lift) and an additional tablespoon to add body to the cheesecake topping.
- Chopped Hazelnuts – Chopped hazelnuts add an element of crunch to the fudgy brownie base. If desired, you can sprinkle an additional 2-3 tablespoons of chopped hazelnuts on top of the cheesecake for a pretty finishing touch. And if you don’t have hazelnuts, you can substitute pecans or walnuts, or omit the nuts entirely. (However, keep in mind that the Nutella itself contains nuts, so this recipe is not nut-free or suitable for someone with an allergy.)
- Soft Cheese or Spreadable Cream Cheese – Using spreadable cream cheese (soft cheese in the UK) eliminates the need to soften brick-style cream cheese.
- Nutella – You’ll need 150 grams, or about 1/2 cup of Nutella. You can also use a generic chocolate hazelnut spread.
- Confectioner’s Sugar – A small amount of confectioner’s sugar (icing sugar) adds sweetness to the cheesecake topping. Resist the urge to add extra sugar—the Nutella itself is quite sweet!
Tips and Tricks for Making Nutella Cheesecake Brownies
I love adding espresso powder to brownies, because it helps to enhance the dark chocolate flavor. (Medaglia D’Oro instant espresso coffee is my preferred brand for baking.) Feel free to add extra espresso for a more pronounced coffee taste, or omit altogether if you don’t have espresso powder in your pantry. Instant coffee granules work, too.
I suggest using a good-quality dark chocolate such as Lindt, Callebaut, or Valrhona, rather than grocery store chocolate chips. However, chocolate chips will definitely work if they’re all you have available. This recipe is also a good way to use up “odds and ends” of different types of chocolate.
You may want to adjust your baking time slightly, subtracting a few minutes for an ultra-gooey brownie, or adding a few minutes for a more thorough bake. I love a fudgy brownie rather than a cakey one, and 50-55 minutes minutes worked perfectly for me.
Notes on Cheesecake Topping
When I first developed this Nutella brownie recipe, I used a standard “swirl” method for the cheesecake topping. However, having tested it both ways, I prefer these brownies without the swirl. To get the thickest, smoothest cheesecake layer, just spread the cheesecake topping on top of the base in one smooth layer and bake.
If you do decide to add a swirl, reserve 3-4 tablespoons of the brownie batter. Spread the cheesecake topping over the base, then use a teaspoon to drop the brownie batter on top of the cheesecake, distributing clumps of batter across the entire surface. Use a butter knife or skewer to swirl the two together to create a marble effect.
The brownie batter is very thick, so I suggest whisking 2 tablespoons of whole milk into the reserved batter to make it easier to swirl with the cheesecake topping.
Make-Ahead and Storage Suggestions
Store leftover Nutella brownies in an airtight container at room temperature for up to three days.
Leftover brownies can be frozen. I prefer to slice the brownies and wrap each one individually in foil, then thaw as desired.
Other brownie recipes you might enjoy:
Brie and Cranberry Brownies
Blueberry Lemon Cheesecake Brownies
Raspberry Cheesecake Brownies
Italian Rainbow Brownies
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
Nutella Brownies
- Total Time: 1 1/2 hours (plus cooling time)
- Yield: 16 brownies 1x
Description
Fudgy Nutella brownies featuring a dark chocolate brownie base, chopped hazelnuts, and creamy Nutella cheesecake topping.
Ingredients
Brownie:
113 grams unsalted butter (1 stick / 1/2 cup)
170 grams chopped dark chocolate, or chocolate chips (6 ounces; about 1 cup)
5 grams espresso powder or instant coffee (1 tablespoon)
2 large eggs
210 grams granulated sugar (1 cup)
1/2 teaspoon vanilla bean paste
85 grams all purpose flour (2/3 cup)
3/4 teaspoon baking powder
1/4 teaspoon kosher salt
60 grams chopped hazelnuts (1/2 cup)
Nutella Cheesecake Topping:
180 grams soft cheese or spreadable cream cheese (3/4 cup)
150 grams Nutella (1/2 cup)
35 grams confectioner’s sugar (1/4 cup)
10 grams all purpose flour (1 tablespoon)
1 large egg
1/8 teaspoon kosher salt
Instructions
Preheat oven to 350° F / 175° C. Line an 8×8-inch square baking tin with parchment, and spray with nonstick spray. Set aside.
Cheesecake Topping:
Add cream cheese to a mixing bowl or the bowl of a stand mixer and mix on high speed until smooth and creamy.
Add Nutella, confectioner’s sugar, egg, flour, and salt and mix until until well combined. Set aside while you prepare the brownie base.
Brownies:
Melt butter in a saucepan over medium heat.
Whisk in chopped dark chocolate, and continue whisking until chocolate melts.
Whisk in espresso powder or instant coffee and allow it to dissolve in the warm chocolate. Remove from heat.
In a large mixing bowl or the bowl of a stand mixer, mix eggs on high speed until pale and frothy.
Add granulated sugar and vanilla bean paste and mix until well combined.
Sift in the flour, baking powder, and kosher salt and mix until just incorporated. With a rubber spatula, scrape down the sides of the bowl and mix again.
Add the melted chocolate mixture and mix until just combined. With a rubber spatula, scrape the bottom of the bowl, then mix again.
Gently fold the chopped hazelnuts into the batter.
Pour batter into prepared tin.
Top with the Nutella cheesecake topping, using a rubber spatula to spread it evenly across the entire surface.
Bake in preheated oven for 50-55 minutes, or until the center just barely jiggles, and a cake tester comes out mostly clean.
Transfer to a wire rack and allow to cool completely, at least two hours. Slice into squares and serve.
Store leftover brownies in an airtight container at room temperature for up to three days.
- Prep Time: 30 minutes
- Cooling Time: 2 hours
- Cook Time: 50-55 minutes
- Category: Brownies and Traybakes
- Method: Oven
- Cuisine: Dessert