Caramel Cheesecake Nutella Brownies are a rich and easy dessert that combines three irresistible flavors. These brownies feature a fudgy chocolate brownie, a creamy cheesecake layer, pockets of Nutella then drizzled in salted caramel. Warning…you will become obsessed with these brownies!
Whether you’re baking for a special occasion or just craving something decadent, this easy recipe is sure to impress. The combination of chocolate, caramel, Nutella and cheesecake takes these fudgy brownies , to another level. Perfect for dessert lovers, these brownies are simple to make and packed full go flavour.
What ingredients do I need to make these Caramel cheesecake Nutella brownies?
What I love about this recipe is that all the ingredients you need are readily available in the supermarket. Some of them you might already have in your kitchen like sugar, flour, butter and eggs.
- Unsalted butter: Does not have to be room temperature because you will melt it in the microwave with the chocolate. Also unsalted means you can control the amount of salt added.
- Caster/granulated sugar : Caster sugar is best as it is superfine, but if you can’t get this granulated is fine.
- Soft light brown sugar: To give the brownies a slightly caramel flavour and fudgy texture.
- Salt: Enhances the chocolate flavour and balances the sweetness.
- Dark chocolate: Use dark chocolate that’s between 50-60% cocoa. Anything higher for this recipe and the brownies will be too bitter.
- Plain flour: Also called all purpose flour.
- Cocoa powder: To enhance the chocolate flavour in these brownies.
- Vanilla extract: Vanilla enhances the flavour of chocolate, I always add vanilla in my chocolate bakes.
- Eggs: Three medium size eggs.
Step 1: Melt the butter and chocolate
Melt the butter and chocolate together in the microwave, 20 seconds at a a time. Mix together well until combined then set aside.
Step 2: Mix the eggs, caster sugar & brown sugar together
Mix together using a hand mixer for 4 minutes. the mixture should become white and creamy. this step is important to make sure the brownies rise and to get a shiny crackly top.
Step 3: Add the dry ingredients
Sift the flour, cocoa and salt into the wet ingredients. Stir to combine with a spatula.
How do you make the cheesecake filling?
The creamy tangy cheesecake filling in these brownies takes them to another level. The cheesecake filling is the perfect combo for brownies (apart from Nutella which is also pretty up there). So how do you make it?
All you need are 4 ingredients which you might already have in your kitchen. Cream cheese, vanilla extract, caster sugar and an egg. It’s so easy to make, just mix the cream cheese in a bowl until smooth, then add the remaining ingredients. Mix until combined with an electric hand mixer and that’s it!
When should I make these Caramel cheesecake Nutella brownies?
Caramel Cheesecake Nutella Brownies are the perfect treat for a variety of occasions. Whether you’re hosting a family gathering, celebrating a birthday, or looking for a sweet addition to a holiday dessert spread, these brownies are sure to impress.
They’re also great for a Friday night, weekend bake, satisfying your craving for something rich and indulgent. If you’re in the mood for a decadent dessert that’s easy to make but looks impressive, these caramel cheesecake Nutella brownies are an ideal choice. Perfect for any occasion, these brownies also make a thoughtful gift for friends and loved ones who appreciate a homemade treat.
What type of chocolate should I use in these Caramel cheesecake Nutella brownies?
I used dark baking chocolate that has between 50%-60% cocoa. Chocolate with a higher cocoa content like 70% would make these brownies too bitter. I like to use baking chocolate as it is more affordable as you get more for your money. These fudgy brownies have a lot of chocolate which makes sense to use baking chocolate that you can find in the baking section in the supermarket.
Tips for making the perfect Caramel cheesecake Nutella brownies?
These brownies are easy to make, but here’s some tips to make sure they are perfect:
Dark chocolate: Use dark chocolate that’s between 50-60% cocoa. Anything higher for this recipe and the brownies will be too bitter. You can find this chocolate in the baking section in most supermarkets.
Melt the butter and chocolate together: After they have melted, make sure to mix well to combine. This stops the brownie batter from separating. Very important step.
Cheesecake filling: Use the yolk from a medium size egg so the cheesecake filling does not become runny. The consistency should be like yogurt. Do not over mix as this could also make it runny.
Do not over bake: Slightly underbaking ensures a gooey texture, which pairs beautifully with the creamy cheesecake layer.
Frequently Asked Questions
Can I make these brownies ahead of time?
Yes! These brownies stay fudgy for days! However they have a cheesecake filling which means they should be stored on the fridge which will make them loose their fudgy consistency. So if you want them to remain fudgy best to make and serve them on the same day.
Can I make this recipe gluten-free?
No I’m afraid not! I have not tried this recipe using gluten free flour.
Do I have to make the salted caramel from scratch?
No you do not, I didn’t make mine from scratch. Just purchase your favourite caramel sauce from the supermarket.
How do I store these fudgy brownies?
Store them in the fridge because of the cheesecake filling, but the texture will change and they will not be as fudgy. Best to eat them in the same day so they do not need to go on the fridge. Put them in an air tight container to keep them fresh and from drying out.
If you like these Caramel cheesecake Nutella brownies, check out these other brownie recipes…
Ingredients
Brownies
- 160g butter
- 160g dark chocolate (use dark chocolate between 50%-60% cocoa)
- 160g plain flour
- 40g cocoa powder
- 3 medium eggs
- 200g caster sugar
- 60g soft light brown sugar
- 1tbsp vanilla extract
- 1/4 tsp salt
- 40g dark chocolate chunks (for inside and the top of the brownies)
- 60g milk chocolate chunks (for inside and the top of the brownies)
Cheesecake filling
- 230g/8oz cream cheese (full fat)
- 80g caster sugar
- 1 egg yolk (medium size egg)
- 1 tsp vanilla extract
- 1heaped tbsp plain/all purpose flour
Nutella
- 15 heaped tbsp Nutella
Salted caramel
- Use your favourite salted caramel from the supermarket.
Instructions
Cheesecake layer
- Mix the cream cheese with an electric hand mixer until smooth.
- All the rest of the ingredients, mix together until combined. Do not overtax. It will be like a yoghurt consistency, it should not be runny.
- Place in the fridge until ready to use.
Brownie
- Line a 20x20cm brownie tin with baking paper.
- Melt the dark chocolate and butter in the microwave, 20 secs at a time. Mix together, make sure the melted chocolate and butter are well combined. This stops the brownie batter from splitting. Set aside.
- Mix the eggs, sugar & vanilla extract in a separate bowl with an electric beater/stand mixer for 3 mins until creamy.
- Fold in the melted chocolate and butter mix with a spatula.
- Sift half the flour, cocoa and salt into the wet ingredients, fold in with a spatula. Repeat with the remaining dry ingredients until combined.
- Spread slightly less than half the brownie batter in the tin, use a spatula to make sure it's even.
- Spoon the tablespoons of the cheesecake mixture on top of the brownie layer, leaving spaces in between for the Nutella.
- Spoon the Nutella in the gaps, then spoon the remaining brownie mixture on top.
- Carefully spread evenly making sure all the cheesecake mix and Nutella are covered.
- Sprinkle the remaining dark and milk chocolate chunks on top.
- Bake at 170c fan for 28 mins if you want the brownies to be fudgy. Or 35mins if you do not want them to be less fudgy.
- Once the brownies have cooled, drizzle them in salted caramel and enjoy.
