Indulge in a dessert that combines the fudgy richness of brownies with the creamy decadence of cheesecake. These Chocolate Hazelnut Swirl Cheesecake Brownies are a chocolate lover’s dream, featuring a luscious cheesecake layer swirled with velvety chocolate hazelnut spread. The contrast of textures is what makes these brownies irresistible!
Perfect for gatherings or a cozy day at home, these brownies are easy to make and sure to impress. The hazelnut flavor adds a delightful twist, making each bite a symphony of chocolate and nutty goodness. You’ll want to keep this recipe on hand for every occasion.
Ingredients
INGREDIENTS
- 1 cup unsalted butter
- 8 oz dark chocolate, chopped
- 1 1/4 cups granulated sugar
- 1 cup brown sugar, packed
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp salt
- 8 oz cream cheese, softened
- 1/2 cup chocolate hazelnut spread
- 1/4 cup powdered sugar
- 1 egg
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan and line it with parchment paper for easy removal.
- In a medium saucepan over low heat, melt the butter and dark chocolate together, stirring until smooth. Remove from heat and let cool slightly.
- In a large mixing bowl, combine granulated sugar, brown sugar, and the melted chocolate mixture. Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
- Sift in flour, cocoa powder, and salt, folding gently until just combined. Do not overmix.
- In another bowl, beat the softened cream cheese with chocolate hazelnut spread, powdered sugar, egg, and vanilla extract until smooth and creamy.
- Pour half of the brownie batter into the prepared pan, smoothing it out evenly. Spoon dollops of the cheesecake mixture over the batter. Then, pour the remaining brownie batter on top, followed by more dollops of the cheesecake mixture. Use a knife to swirl the two mixtures together lightly.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Allow to cool completely in the pan before lifting out the brownies using the parchment paper. Cut into squares and serve. Enjoy!
Notes
Tip: For extra flavor, add chopped hazelnuts to the brownie batter or sprinkle them on top before baking!
To achieve the perfect swirl, use a knife or a toothpick to gently swirl the cheesecake mixture with the brownie batter without mixing them completely. This creates beautiful marbled patterns. If you prefer a less sweet version, consider using dark chocolate for the brownie layer.
Store these brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. They also freeze well—just make sure to wrap them tightly!
