Caramel Cheesecake Nutella Brownies

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Indulgence takes center stage in these Caramel Cheesecake Nutella Brownies—a triple-layered dream of rich fudgy chocolate, creamy cheesecake, and gooey caramel, all kissed with swirls of Nutella. Each bite is a luxurious symphony of textures and flavors, perfect for when you want a show-stopping dessert that feels as decadent as it looks.

Whether you’re baking for a celebration, looking to impress guests, or just treating yourself on a cozy evening, these brownies are pure dessert bliss. The chewy brownie base anchors a silky cheesecake core with pools of golden caramel, all crowned with a glossy Nutella drizzle that’s impossible to resist.

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Ingredients for Caramel Cheesecake Nutella Brownies

For the Brownie Layer:

• 1 cup unsalted butter, melted
• 1½ cups granulated sugar
• ¾ cup brown sugar
• 4 large eggs
• 1 tbsp vanilla extract
• 1 cup all-purpose flour
• 1 cup unsweetened cocoa powder
• ½ tsp salt

For the Cheesecake Layer:

• 16 oz cream cheese, softened
• ½ cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract

For the Caramel Layer:

• ½ cup thick caramel sauce (homemade or store-bought)

For the Topping:

• ½ cup Nutella, slightly warmed for easier drizzling

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Step-by-Step Instructions for Caramel Cheesecake Nutella Brownies

Step 1: Prep Your Pan

Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper or foil, leaving some overhang for easy lifting later. Lightly grease the lining to prevent sticking.

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Step 2: Make the Brownie Batter

In a large mixing bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth and glossy. Add in the eggs one at a time, whisking well after each. Stir in vanilla extract.

In a separate bowl, sift together the flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet, stirring with a spatula or wooden spoon until just combined. Do not overmix. Set aside about 1 cup of this batter for later.

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Step 3: Prepare the Cheesecake Layer

In another bowl, beat the softened cream cheese until creamy and smooth. Add the sugar, egg, and vanilla, mixing until fully incorporated and silky.

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Step 4: Assemble the Layers

Spread the brownie batter evenly into the prepared baking pan. Gently pour the cheesecake mixture on top, spreading it carefully to cover the brownie base without mixing the layers.

Drizzle the caramel sauce generously over the cheesecake layer. Drop spoonfuls of the reserved brownie batter over the caramel, then swirl lightly with a knife or skewer to create a marbled effect.

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Step 5: Bake to Perfection

Place the pan in the preheated oven and bake for 35–40 minutes, or until the center is just set and a toothpick comes out with a few moist crumbs (not wet batter). The cheesecake layer should not jiggle.

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Step 6: Cool and Add the Final Touch

Allow the brownies to cool in the pan at room temperature for about 30 minutes, then transfer to the fridge and chill for at least 2 hours.

Once chilled, drizzle the warm Nutella over the top using a spoon or piping bag. Chill again briefly to let the Nutella set—or serve immediately if you just can’t wait!

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Storage Instructions

To keep your Caramel Cheesecake Nutella Brownies fresh and fudgy:

• Refrigerator: Store in an airtight container in the fridge for up to 5 days. The cheesecake layer stays creamy and delicious when chilled.
• Freezer: You can freeze them! Slice the brownies, wrap each piece in plastic wrap, then place in a zip-top freezer bag or airtight container. Freeze for up to 2 months. Thaw in the fridge overnight before enjoying.

For the best texture, avoid storing them at room temperature for long periods—cheesecake is best kept cool.

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Estimated Nutrition (Per Serving — Approx. 1 of 16 squares)

• Calories: ~320
• Total Fat: 20g
• Saturated Fat: 12g
• Cholesterol: 65mg
• Sodium: 140mg
• Total Carbohydrates: 35g
• Sugar: 26g
• Protein: 4g

Note: These values are estimates and can vary based on specific ingredients used.

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Frequently Asked Questions

### 1. Can I use boxed brownie mix instead of homemade?

Yes! If you’re in a pinch, a boxed mix will work. Just prepare as directed and use it as the base and top swirl layers.

### 2. What type of caramel sauce is best?

Use a thicker, premium caramel sauce—homemade or high-quality store-bought. Avoid runny syrups which may soak into the layers too much.

### 3. Can I make this gluten-free?

Absolutely. Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.

### 4. How do I swirl the layers properly?

Use a butter knife or skewer and gently drag it through the top layer in S-shaped motions. Don’t overdo it to keep the layers distinct.

### 5. Do I have to chill them before serving?

Yes, chilling helps the cheesecake and caramel layers set for clean slicing and the best texture.

### 6. Can I add nuts or chocolate chips?

Sure! Add chopped pecans, walnuts, or chocolate chips to the brownie batter for extra crunch and richness.

### 7. How long should I bake if using an 8×8 pan?

Increase baking time by about 10–15 minutes since the layers will be thicker. Keep an eye and test with a toothpick.

### 8. What’s the best way to cut clean brownie squares?

Use a sharp knife dipped in hot water, then wipe clean between slices for perfect edges.

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