The other day, I posted a recipe on how to make homemade Nutella. I needed a good amount of Nutella for today’s recipe. Cheesecake, brownies and Nutella are among my husband’s favorites, so I figured why not combine the three? The result is truly pleasurable and decadent. You’ll have to try it out for yourself!
My version is adapted from the blog Alpine Berry. I substituted whole wheat pastry flour for regular and used coconut oil instead of butter. If you don’t have agave nectar, use regular sugar and revert to the Alpine Berry blog for amounts. A piece of this Nutella Cheesecake Brownie goes well with a cold glass of milk or vanilla ice cream.
Nutella Cheesecake Brownies
5 ounces coconut oil, melted
1/4 cup homemade Nutella, or store-bought
1/4 cup agave nectar
1/2 cup sugar
1 cup whole wheat pastry flour
1/4 cup unsweetened cocoa powder
Nutella Cheesecake layer
8 ounces cream cheese, softened
2 tablespoons agave nectar
1/3 cup homemade Nutella, or store-bought
Preheat oven to 325° F. Grease a 9×9 square or small pan with coconut oil or use parchment.
For the brownie layer, mix together coconut oil, Nutella, eggs, agave nectar and sugar in a large bowl. Sift in whole wheat pastry flour and cocoa powder. Mix until well combined and smooth. Pour the brownie batter into your pan and spread evenly. Set aside.
For the cheesecake layer, using a whisk or hand mixer, combine the cream cheese, agave nectar, eggs and Nutella until smooth and creamy. Pour mixture over the brownie batter.
Bake until the cheesecake is set, about 40-50 minutes (depending on your oven or pan). Allow brownies to cool completely in the pan before cutting.
Total Time: 60 minutes
Yield: depending on the size of your pan, makes about 24-35 small squares
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