Sunday, May 31, 2015

Nutella Cheescake Brownies

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A good friend of mine asked me to bake some brownies because his wife liked my brownie recipe.  Well, I also decided to baked a batch as an appreciation for giving me a 750g bottle of Nutella which I'm bugging him for months now.

This is a last minute change of recipe.  I initially planned on baking the original recipe but decided to baked a cheesecake brownie.  During my preparation of ingredients, I remembered the Nutella bottle he gave me which I'm only planning to devour as my dessert.  Then, I decided to try something new, how about Nutella Cheesecake Brownies.

The Brownie base for this recipe is that of the original.  I reduce my sugar to two tablespoons and added four tablespoons of Nutella in my cheesecake batter.  However, as my sister's recommendation, I should have increased my Nutella as she can't taste it in the brownie.


6 ounces                                       Unsweetened Chocolate
1 cup                                            Salted Butter
pinch                                            Rock Salt
4 pieces                                        Eggs
2 cups                                          White Sugar
2 teaspoons                                  Vanilla
1/2 cup                                         Flour, sifted

1 bar                                            Cream Cheese
1 piece                                         Egg Yolk
4 Tablespoons                              Nutella
2 Tablespoons                              White Sugar


Preheat oven to 150 degrees Celsius.

Melt together the chocolate, butter and salt.  Set aside.

In a stand mixer, beat the egg using the paddle attachment at low speed for 3 minutes.  Then  shift to medium speed and mix for another 3 minutes.  Add sugar one spoonful at a time while mixing low speed.  Using a spatula, mix the egg-sugar mixture and ensure to scrape of the sugar along the sides and at the bottom of the bowl.  Then mix over medium speed for 3 minutes.

Gradually add the butter-chocolate mixture and gently fold using a spatula.  Add the vanilla and mix again.  Gently fold in the flour.  Transfer in a 10 x 10 baking pan lined with baking paper.  Give it a few tap to remove the bubbles.

On a separate bowl, using a hand mixer, cream the cream cheese until smooth and creamy.  Add the egg yolk and mix until incorporated.  Add the Nutella and sugar and mix for another 3 minutes.  POur over the brownie batter.

Bake for 1 hour and 20 minutes.  Cool to room temperature before cutting.

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