(Egg-Free) Nutella Cheesecake Brownie Cake. This amazing cake has a rich and dense egg-free brownie base, topped with a creamy Nutella cheesecake and toasted hazelnuts! A delicious dessert for any occasion!
If you are looking for brownie recipes, check out the One-Bowl Cocoa Powder Brownies or the Gluten-Free Brownies Bites.
Prep time: 30mins | Cook time: 20mins | Yield: 8 servings
Step-by-Step Video Recipes:
Written Recipe:
(Egg-Free) Nutella Cheesecake Brownie Cake
Yield:
8 servings
Prep Time:
30 minutes
Cook Time:
20 minutes
(Egg-Free) Nutella Cheesecake Brownie Cake. This amazing cake has a rich and dense egg-free brownie base, topped with a creamy Nutella cheesecake and toasted hazelnuts! A delicious dessert for any occasion!
Ingredients
For the Egg-Free Brownie Base:
- 140g (about 1 cup) Semi-sweet chocolate, chopped or chips
- 1/4 cup (55g) Unsalted butter
- 1 tsp (5g) Vanilla extract
- 2/3 cup (160g) Milk at room temperature
- 3/4 cup (90g) All-purpose flour
- 1/2 cup (100g) Granulated sugar
- 1/4 cup (22g) Unsweetened cocoa powder
- A pinch of salt
For the Nutella Cheesecake:
- 140g (about 1 cup) Semi-sweet chocolate, chopped or chips
- 1 1/3 cups (300g) Cream cheese at room temperature
- 1 cup (300g) Nutella
Topping:
- About 4 Tbsp of toasted hazelnuts, chopped
Instructions
For the Egg-Free Brownie Base:
- Grease an 8in (20cm) removable bottom round pan with vegetable oil. Set it aside.
- Preheat the oven to 350°F (180°C) for about 5 minutes before baking the brownie.
- Combine the chocolate and butter in a large bowl. Melt using a double boiler or microwave in 30-second intervals, stirring after each interval until smooth.
- Add the vanilla and milk. Mix using a wire whisk until well combined.
- Sift the flour, sugar, cocoa powder, and salt over the mixture. Stir until just combined.
- Pour the batter into the prepared pan and bake for about 15-20 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
- Let it cool at room temperature in the pan.
For the Nutella Cheesecake:
- Melt the chocolate using a double boiler or microwave in 30-second intervals, stirring after each interval until smooth. Let it cool at room temperature for a few minutes.
- Combine the cream cheese and Nutella in the bowl of an electric mixer. Beat on medium speed until well combined, scraping down the sides of the bowl when needed.
- Add the melted chocolate and mix until well combined.
- Run a small knife or spatula around the brownie edge to make sure it won’t stick to the pan.
- Spread the cheesecake mixture over the brownie and smooth the top.
- Sprinkle toasted hazelnuts around the top.
- Refrigerate for at least 4 hours or overnight.
- Unmold the cake and serve.
