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 Brownie.
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.