Monday, January 10, 2011

Nutella Cheesecake Swirl Brownies

Have I mentioned that I have a love affair with Nutella? Whether on crepes, in stuffed french toast, in gelato, or in the world's most delicious frosting, I cannot get enough of it. So naturally, when I saw a recipe for Peanut Butter Cheesecake Swirl Brownies on one of my favorite blogs (Annies Eats!) I immediately had to make them, but with Nutella instead of peanut butter. Thus, these were born. They are probably the most rich dessert I have ever made (and that is definitely saying something). You absolutely have to eat these with a tall glass of milk or a big scoop of vanilla ice cream. Indulgent. Easy. Delicious. Hope you enjoy!

Nutella Cheesecake Swirl Brownies
Adapted from Annie's Eats, originally from Kitchenist

7 Tb. unsalted butter
3 oz. semi-sweet chocolate, coarsely chopped
1/2 cup cocoa powder
1 cup sugar
3 oz. cream cheese, softened
3 large eggs
1 tsp. vanilla
1/4 tsp. salt
1/2 cup flour

4 oz. cream cheese, softened
1/3 cup Nutella
1 Tb. sugar
1 egg yolk
1/2 tsp. vanilla

1. Preheat oven to 350. Line 8x8 inch pan with foil and spray with cooking spray.
2. Combine butter and chocolate in medium microwave-safe bowl. Microwave for 1 minute, then stir well until completely melted. Whisk in all remaining brownie ingredients except flour. Stir until smooth and well blended. Gently stir in flour until just combined (do not over mix). Spread evenly in prepared pan.
3. Make the Nutella cheesecake filling by beating the cream cheese, Nutella, and sugar with electric mixer on medium speed until smooth and combined. Add egg yolk and vanilla and mix until completely blended.
4. Drop spoonfuls of the Nutella filling over the brownies in pan. Swirl batter gently with a knife.
5. Bake 30-35 minutes or until the center is just set. Cool to room temperature and move to refrigerator. These are best after chilling for at least 12 hours.

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