If you’re ready to fall head over heels for the most decadent dessert imaginable, let me introduce you to Caramel Cheesecake Nutella Brownies. Imagine fudgy, chocolatey brownies swirled with ribbons of creamy cheesecake, glossy Nutella, and pools of luscious caramel, all finished with a sprinkle of sea salt for that perfect sweet-salty bite. Every square is a celebration of flavors and textures, making these brownies a guaranteed hit at any gathering—or just as a personal treat when you need to indulge a little extra.
Ingredients You’ll Need
Every ingredient in this recipe plays a starring role, coming together to create brownies that are ultra-rich, creamy, and full of contrast. Even better, you don’t need anything fancy—just a few staples and a couple of special touches make these Caramel Cheesecake Nutella Brownies truly unforgettable.
- Brownie mix: A boxed mix keeps things simple, delivering consistently fudgy results and letting you focus on those gorgeous swirls.
- Eggs, oil, and water: These bring the brownie mix to life; use the amounts specified on your box for best texture.
- Cream cheese (8 oz, softened): This is the heart of the cheesecake layer, adding tang and creamy richness.
- Granulated sugar (1/3 cup): Sweetens the cheesecake swirl without overpowering the other flavors.
- Large egg: Binds the cheesecake filling so it bakes up smooth and luscious.
- Vanilla extract (1/2 teaspoon): Rounds out the cheesecake flavor with warm, aromatic notes.
- Nutella (1/2 cup): The star swirl! Warm it slightly for easy drizzling and glossy, chocolate-hazelnut ribbons.
- Caramel sauce (1/3 cup, plus extra): For that signature gooey, buttery caramel layer—plus more for drizzling on top.
- Sea salt (1/4 teaspoon, optional): A final sprinkle adds a pop of flavor and balances the sweetness beautifully.
How to Make Caramel Cheesecake Nutella Brownies
Step 1: Prep Your Pan and Oven
Preheat your oven to 350°F and line an 8×8-inch baking pan with parchment, leaving a generous overhang on two sides to help you lift out the brownies later. This simple step ensures nothing sticks and those beautiful swirls stay picture-perfect.
Step 2: Make the Brownie Batter
Prepare the brownie mix according to the package directions, using the eggs, oil, and water as called for. Pour about three-quarters of the batter into your lined pan and spread it into an even layer, saving the rest for later swirling magic.
Step 3: Whip Up the Cheesecake Layer
In a separate bowl, beat the softened cream cheese with the sugar, egg, and vanilla extract until everything is velvety-smooth and creamy. Drop spoonfuls of this cheesecake mixture over the brownie base, then grab a butter knife and gently swirl it through the batter to create marbled streaks.
Step 4: Add the Nutella and Caramel Swirls
Warm the Nutella in the microwave for 10–20 seconds until it’s pourable but not hot. Drizzle or dollop the Nutella over the pan, then repeat with the caramel sauce. Use a clean knife or skewer to swirl both into the cheesecake and brownie layers, creating dramatic, mouthwatering patterns.
Step 5: Top and Bake
Add the reserved brownie batter in small spoonfuls over the top, then swirl lightly again to blend everything just a bit more. Slide the pan into the oven and bake for 35–40 minutes, or until the center is just set and a toothpick comes out with a few moist crumbs. You want these Caramel Cheesecake Nutella Brownies to stay fudgy, not dry!
Step 6: Cool, Drizzle, and Chill
Let the brownies cool completely in the pan—this is key for clean cuts and perfect swirls. Once cool, drizzle with a little more caramel and a pinch of sea salt if you’d like. For the neatest slices, refrigerate for at least an hour before cutting into squares. Now, try not to devour them all at once!
How to Serve Caramel Cheesecake Nutella Brownies
Garnishes
Give your brownies a little extra sparkle with a final drizzle of caramel sauce and a light sprinkle of flaky sea salt just before serving. If you’re feeling extra fancy, add a dusting of powdered sugar or a handful of chopped toasted hazelnuts for crunch.
Side Dishes
Serve these Caramel Cheesecake Nutella Brownies with a scoop of vanilla ice cream, a dollop of whipped cream, or even a glass of cold milk or hot coffee. Their rich, layered flavors pair beautifully with something creamy or a bit tangy to balance the sweetness.
Creative Ways to Present
For parties, cut the brownies into bite-sized squares and arrange them on a platter with tiny forks or skewers. Stack them in a pyramid for a show-stopping centerpiece, or wrap individual brownies in parchment and tie with a ribbon for delightful edible gifts. They’re also stunning served à la mode in a sundae glass, topped with even more caramel!
Make Ahead and Storage
Storing Leftovers
Store any leftover Caramel Cheesecake Nutella Brownies in an airtight container in the fridge. They’ll stay fresh and fudgy for up to five days, and the flavors actually meld and improve as they sit—if you can resist them that long!
Freezing
To freeze, wrap the cooled, sliced brownies individually in plastic wrap, then place them in a freezer-safe bag or container. They’ll keep for up to three months. Thaw overnight in the fridge or at room temperature for a delicious treat whenever chocolate cravings strike.
Reheating
If you love a warm, gooey dessert, pop a brownie square in the microwave for 10–15 seconds before serving. The Nutella and caramel will melt just enough for that irresistible, just-baked taste. Don’t overheat, or the cheesecake layer can become a bit too soft.
FAQs
Can I use homemade brownie batter instead of a box mix?
Absolutely! If you have a favorite homemade brownie recipe, feel free to use it. Just make sure it fits an 8×8-inch pan so everything bakes evenly.
What’s the best way to swirl the layers for a pretty look?
Use a butter knife or a skewer and swirl gently—too much mixing and you’ll lose the marbled effect. Swirl in different directions for the most dramatic patterns.
Can I double the recipe for a crowd?
Yes! Double all the ingredients and use a 9×13-inch pan. Keep an eye on the baking time; it may need a few extra minutes, but check for doneness with a toothpick as usual.
Are these brownies best served chilled or at room temperature?
They’re delicious both ways, but chilling helps the layers set for clean cuts and a denser, fudgier texture. If you prefer a softer, gooier bite, let them come to room temperature before serving.
Can I substitute a different nut butter for Nutella?
Of course! Peanut butter, almond butter, or even cookie butter would all be tasty variations if you want to switch up the flavor while keeping the spirit of these Caramel Cheesecake Nutella Brownies alive.
Final Thoughts
I can’t wait for you to experience the pure joy that comes from baking (and eating!) these Caramel Cheesecake Nutella Brownies. Every bite is a swirl of chocolate, caramel, and creamy cheesecake bliss—truly a treat worth sharing with your favorite people. Give them a try, and don’t be surprised if they disappear faster than you expect!
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Caramel Cheesecake Nutella Brownies Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 16 brownies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Decadent Caramel Cheesecake Nutella Brownies that combine rich chocolate brownie base, creamy swirls of cheesecake, luscious Nutella dollops, and a generous drizzle of caramel sauce. Perfectly gooey and flavorful, these brownies offer a delightful blend of textures and tastes for dessert lovers.
Ingredients
Brownie Base
- 1 box (18–19 oz) brownie mix (plus eggs, oil, and water as required)
Cheesecake Swirl
- 8 oz cream cheese, softened
- 1/3 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
Nutella and Caramel
- 1/2 cup Nutella
- 1/3 cup caramel sauce (plus extra for drizzling)
- 1/4 teaspoon sea salt (optional)
Instructions
- Prepare the Pan and Brownie Batter: Preheat the oven to 350°F and line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal. Prepare the brownie batter according to the package instructions and pour 3/4 of the batter into the prepared pan, spreading it evenly for a solid base.
- Make the Cheesecake Mixture: In a separate bowl, beat the softened cream cheese, sugar, egg, and vanilla extract together until smooth and creamy, ensuring there are no lumps.
- Add Cheesecake Swirls: Drop spoonfuls of the cheesecake mixture over the brownie batter layer. Gently use a knife to swirl the cheesecake into the brownie batter, creating a marbled effect without mixing thoroughly.
- Incorporate Nutella: Warm the Nutella slightly to make it easier to drizzle. Spoon small dollops of the Nutella over the batter and gently swirl again with a knife to blend it lightly with the cheesecake and brownie layers.
- Drizzle Caramel Sauce: Evenly drizzle the caramel sauce on top of the swirled batter, enhancing each bite with sweet, gooey flavor.
- Top with Remaining Brownie Batter: Spoon the remaining brownie batter in dollops over the top and swirl lightly once more, ensuring all flavors are integrated.
- Bake the Brownies: Bake in the preheated oven for 35–40 minutes, or until the center is just set and a toothpick inserted comes out with a few moist crumbs, maintaining gooey texture.
- Cool and Finish: Allow the brownies to cool completely in the pan. Drizzle additional caramel sauce over the top and sprinkle with sea salt if desired to enhance flavor contrast.
- Chill and Serve: Chill the brownies before slicing to achieve cleaner cuts and allow flavors to meld perfectly for ultimate indulgence.
Notes
- These brownies are rich and gooey—best served chilled or at room temperature for the best texture.
- For more distinct swirls, use a butter knife or skewer to swirl the cheesecake and Nutella through the batter.
- You can double the recipe and bake in a 9×13-inch pan; increase baking time slightly and check for doneness accordingly.
Nutrition
- Serving Size: 1 brownie
- Calories: 280
- Sugar: 25g
- Sodium: 160mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
