nutella cream cheese swirl brownies

Posted on May 3, 2012. Filed under: Dessert, What Next? | Tags: , , , |

Nutella?  Gooood.  Cream Cheese?  GOOOOOOD.  Brownie?! GOOOOD!  What’s not to like about this recipe??  Ok technically they weren’t my favorite brownies ever but they were still pretty damn great.  One coworker even used the word “ridiculous”.  I was actually hoping for a bit more Nutella flavor (I even doubled the amount suggested in the original recipe) but they are still dense, fudgey, rich, delicious chocolatey goodness.  Definitely make sure you have some milk in the fridge if you plan on hitting this one up!

nutella cream cheese swirl:
5 oz cream cheese
2 tbs softened butter
1/4 cup granulated sugar
1 egg
1 tbsp flour
1/2 cup Nutella (I used 1/2 a cup instead of 1/4)

brownie batter:
3/4 cups all purpose flour
1/3 cup cocoa powder
1/2 tsp baking powder
1/2 tsp salt
1/2 stick of softened butter
1 cup granulated sugar
1 tsp vanilla
2 large eggs

First preheat the oven to 350 F.  Starting with the nutella cream cheese mixture, cream together the sugar, 2 tbsp of butter and 1 tbsp of flour in a medium bowl.  (Technically I did the butter and cream cheese.  Then the sugar and egg and then the flour.  All was well.  No crisis.  Sometimes these things work out.  But I’d suggest following the real recipe just to be safe)  Blend the sugar, butter and flour until the mixture is smooth.  Then blend in the cream cheese.  Then the egg.  The mixture will be relatively runny and smooth.  Don’t forget to scrape the bowl a few times as you go through all the mixing and then add the nutella and mix until well combined.  Set aside.

Now onto the brownie batter.  The order for this part is a bit more important so try not to be like me on this part.  Sift the flour, cocoa, salt and baking powder into a medium bowl.  In another medium bowl (not a small bowl such as the original recipe suggests because it’s not reasonable to mix things in a small bowl with an electric mixer because then butter and sugar fly all over the place.  Hypothetically speaking)….back to the second medium bowl.  Cream together sugar and butter.

Add eggs one at a time and mix well after each egg, then add the vanilla.  In a slight twist from normal batter recipes, you will now fold the eggs, butter and sugar into the dry ingredients (normally it’s the other way around).

In a greased 8×8 pan, spread 3/4 of the batter into the bottom of the pan.  Then put dollops of the cream cheese mixture over the batter.  There is enough cream cheese topping that it mostly covers the batter.  Randomly dollop the rest of the batter over the cream cheese mixture and swirl with the tip of a knife.  To marble the brownies, run the tip of the knife back and forth through the batter till sufficiently swirly.

Bake the brownies for 40-50 minutes, until a toothpick comes out clean.  My brownies actually took about 37-38 minutes in a glass pan so keep an eye on em!

Let the brownies cool a bit before slicing, pour a glass of cold milk and enjoy!!



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Well these make me want to move to DC. The end.

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