Nutella Cheesecake Brownies

If you cannot decide between a fudgy brownie, a creamy cheesecake or eating Nutella straight from the jar, then this recipe is for you.

These Nutella cheesecake brownies are rich, gooey and completely over the top in the best possible way. You have a thick chocolate brownie base, a creamy vanilla cheesecake swirl and ribbons of warm Nutella running through every slice. They are the kind of bake that makes the kitchen smell incredible and disappears far too quickly once you put them on the table.
They are perfect for a weekend bake, a birthday spread, a cosy movie night or when you simply fancy making something a little bit extra. And honestly, served slightly chilled with a scoop of vanilla ice cream? Unreal

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What you’ll need
For the brownie layer

• 200g dark chocolate, chopped
• 150g unsalted butter
• 200g light brown sugar
• 3 large eggs
• 100g Nutella
• 100g plain flour
• 25g cocoa powder
• Pinch of salt
For the cheesecake swirl
• 200g full-fat cream cheese, at room temperature
• 50g caster sugar
• 1 egg yolk
• 1 tsp vanilla extract
• 3 tbsp Nutella, gently warmed
To finish
• 2 tbsp Nutella, gently warmed
• Chopped hazelnuts, optional
• Crushed Kinder Bueno, optional
How to make them
Preheat your oven to 170°C / 150°C fan / Gas 3. Line a 20cm square baking tin with baking paper, leaving a little overhang at the sides. This makes getting the brownies out later so much easier.
Add the chopped dark chocolate and butter to a heatproof bowl. Melt gently in the microwave in short bursts, stirring each time, or place the bowl over a pan of barely simmering water. Once smooth, leave it to cool for around 5 minutes.
In a separate large bowl, whisk together the eggs and light brown sugar for 2–3 minutes until glossy and slightly lighter in colour. Stir in the melted chocolate and butter mixture, followed by the Nutella.
Sift in the flour, cocoa powder and salt. Fold everything together gently until there are no visible streaks of flour. Try not to overmix here—you want that lovely fudgy brownie texture.
Spoon most of the brownie mixture into your lined tin, keeping a few spoonfuls back for the top.
For the cheesecake layer, mix together the cream cheese, caster sugar, egg yolk and vanilla extract until smooth and creamy. Spoon this over the brownie mixture in little dollops.
Warm the Nutella for a few seconds in the microwave until it is loose enough to drizzle. Spoon it over the cheesecake mixture, then add the reserved brownie batter in little blobs across the top.
Use a skewer or butter knife to gently swirl everything together. A few figure-of-eight motions are perfect—do not go too mad or you will lose those gorgeous marble swirls.
Bake for 25–30 minutes. The edges should look set, but the middle should still have the slightest wobble. That is exactly what you want for a soft, fudgy centre.
Leave the brownies to cool completely in the tin, then pop them in the fridge for at least an hour before slicing. This makes the slices much neater and gives the cheesecake layer time to set properly.
When you are ready to serve, drizzle over extra warmed Nutella and scatter with chopped hazelnuts or crushed Kinder Bueno. The more Nutella, the better in my opinion.

Top tips

Use full-fat cream cheese, not the lighter spreadable kind in a tub. The full-fat block style cream cheese gives you the creamiest swirl and helps it set nicely.
Do not overbake these. They might look slightly underdone in the centre when they come out of the oven, but they will firm up as they cool. If you bake them until completely firm, you will lose that gooey brownie middle.
For clean slices, chill them fully and wipe your knife between each cut. If you prefer them warm and extra gooey, heat an individual slice in the microwave for 10–15 seconds before serving.
These are very rich, so I usually cut them into 12 smaller squares—but absolutely no judgement if your squares end up bigger.
Storage
Because these brownies contain a cheesecake layer, keep them in an airtight container in the fridge. They are best enjoyed within 2–3 days, although I doubt they will last that long.
Take a brownie out of the fridge 10 minutes before eating if you like a softer, fudgier texture. Food-safety guidance advises chilling cheesecake-style bakes and desserts containing cream cheese to help limit bacterial growth.[gov +1]
Why you’ll love them
They are chocolatey, creamy, fudgy and packed with Nutella flavour in every bite. Plus, the swirls look so pretty when sliced, making them ideal for a party table, your next TikTok baking video or a treat-yourself weekend bake.