Chocolate-Hazelnut Cheesecake Brownies

Servings: 32 brownies | Amount Per Serving: 1 brownie

• Prep Time: 25mins
• Cook Time: 50mins
• Total Time: 1hr 15min

Ingredients

• 1) 2 cups all-purpose flour
• 2) 0.5 cup unsweetened Dutch-process cocoa powder
• 3) 8 eggs
• 4) 2 cups granulated sugar
• 5) 370gr chocolate-hazelnut spread
• 6) 1.25 cups butter, melted and cooled
• 7) 1 cup reduced-fat cream cheese (Neufchchatel, softened)
• 8) ⅓ cup granulated sugar
• 9) Powdered sugar

Steps

• 1) Preheat oven to 325°F | 163°C. Grease and lightly flour a 13x9x2-inch baking pan; set aside.
• 2) In a medium bowl, stir together flour and cocoa powder; set aside.
• 3) In a large bowl, combine 4 eggs, the 2 cups granulated sugar, 0.5 cup of the chocolate-hazelnut spread, and the melted butter.
  Beat with an electric mixer on low to medium speed until combined.
• 4) Add flour mixture; stir until smooth. Spread batter in the prepared baking pan; set aside.
• 5) In another large bowl, combine 4 eggs, cream cheese, the 1/3 cup granulated sugar, and the remaining chocolate-hazelnut spread.
  Beat on medium speed until combined. Carefully spread over batter in the prepared baking pan.
• 6) Bake for 50 to 55 minutes or until cream cheese layer is firm and set. Cool in pan on a wire rack.
• 7) Cover and chill before cutting into brownies. If desired, sprinkle brownies with powdered sugar.

Notes

• 1) You can freeze the brownies for up to 3 months, wrapped tightly in plastic wrap and foil to reduce the risk of freezer burn.
  To thaw the brownies, unwrap them from the foil and plastic and let them stand at room temperature for 3-4 hours.
• 2) Refrigerate if not eaten in the same day