Rating: 3 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0

With brownie plus cheesecake, there's no way you can go wrong with this serves-24 dessert recipe.

Source: Better Homes and Gardens


Credit: Jason Donnelly

Recipe Summary

1 hr
30 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°F. Generously grease a 13×9-inch baking pan.

  • In a large bowl combine butter and chocolate. Microwave until melted, stirring every 30 seconds.

  • Whisk sugars, 1 tsp. salt, and the hazelnut extract into chocolate mixture. Slowly whisk in four of the eggs until just incorporated.

  • Sift together 1 cup of the flour and the cocoa powder; add to melted chocolate mixture. Gently stir until just incorporated. Spread batter evenly in prepared pan.

  • In a medium bowl whisk together the remaining egg and 1 Tbsp. flour. Stir in cream cheese and chocolate-hazelnut spread until smooth and uniform.

  • Drop spoonfuls of cream cheese mixture on batter. Using a skewer or the tip of a knife, swirl mixtures together. Sprinkle with hazelnuts and chocolate chips.

  • Bake 30 to 35 minutes or until slightly puffed, corners have darkened, and a toothpick inserted in center comes out with a few fudgy crumbs and no wet batter. Cool completely. Makes 24 brownies.

Nutrition Facts

307 calories; fat 22g; cholesterol 69mg; saturated fat 11g; carbohydrates 25g; mono fat 7g; poly fat 1g; insoluble fiber 2g; sugars 18g; protein 5g; vitamin a 402.2IU; vitamin c 0.4mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.6mg; vitamin b6 0.1mg; folate 22.9mcg; vitamin b12 0.2mcg; sodium 209mg; potassium 163mg; calcium 43mg; iron 2mg.