Nutella & Baileys Cheesecake Brownies

Nutella and baileys in brownie form – what’s not to love?!

 

For the brownies

• 300 g Nutella

• 150 g light brown soft sugar

• 3 medium free range eggs

• 50 ml Baileys

• 1 tsp vanilla extract

• 50 g cocoa powder

• 150 g salted butter, melted

• 75 g plain flour

For the cheesecake swirl

• 100 g full-fat Philadelphia

• 25 g caster sugar

• 25 g plain flour

• 1 medium free range egg yolk

• 50 ml Baileys Irish Cream

Method

 

1 Preheat oven to 160°C and lightly grease and line a brownie tin with baking parchment.

2 Using a handheld electric whisk, beat 250g of the Nutella with the sugar, eggs, Baileys and vanilla extract until smooth. Then with the mixer running on a low speed, add the cocoa powder, melted butter and then flour, mixing in between.

3 In a separate bowl, beat all the cheesecake ingredients together using a wooden spoon, until smooth.

4 Pour the brownie batter into the prepared tin, and spoon over dollops of the cheesecake mixture and the remaining Nutella, then use a skewer to marble the cheesecake mixture through the brownie batter.

5 Bake for 40 minutes or until the top feels dry and there is no wobble left when you gently shake the tin. Allow to cool completely in the tin, then slice into squares.

Store in an airtight container in the fridge for up to 4 days. Serve at room temperature or warm with vanilla ice

cream

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