I recently discovered that Nutella and cream cheese mixed together is a wonderful thing. I may be behind the times, but now I’m in the know and spreading the word.
With Valentine’s Day right around the corner I decided to bust out my mini brownie heart pans. They turned out really cute, but admit I missed having a middle piece from a regular brownie pan.
I also had a bunch of leftover cream cheese topping and had to figure out a way to stop eating it raw by the spoonful, so I spooned it into a ramekin to make a mini Nutella cheesecake. I’d like to thank myself for that one. It was sooo goood! No wonder these brownies are fantastic.
CREAM CHEESE TOPPING:
5 oz Neufchatel cream cheese
2 Tbsp butter, softened
1/4 cup sugar
1/4 cup Nutella chocolate hazelnut spread
3/4 cup flour
1/3 cup cocoa powder
1/4 tsp baking powder
1/4 tsp salt
1 stick butter, softened
1 cup sugar
1 tsp vanilla extract
- Pre-heat oven to 350 degrees.
- Grease two Wilton Petite Silicone 12 Cavity Heart Pans* with cooking spray.
- For the cream cheese layer: Cream together butter, and sugar. Add cream cheese and mix/blend until smooth. Scrape bowl and add the egg and beat until the topping is nice and creamy. Scrape bowl and add Nutella, beat about one minute or until the Nutella is mixed into the cream cheese mixture completely. Set aside.
- For the brownie batter: Sift flour, cocoa, salt and baking powder into a medium sized bowl. In a small bowl cream sugar and the stick of butter, add eggs one at a time, beat well then add vanilla. Fold egg, sugar, butter and vanilla mixture into the bowl of dry ingredients.
- Pour the brownie batter halfway up into the heart molds. Dollop the cream cheese topping over the brownie batter followed by another dollop of the brownie batter. Swirl with a toothpick.
- Bake for 12-15 minutes, or until a toothpick comes out with moist crumbs. Allow to cool, in the pan, on a cooling rack. Gently remove each brownie by pushing from the bottom.
- Repeat with any remaining batter.
*You may also cook in an 8 x 8-inch brownie pan for 40-50 mins.
Source: Adapted slightly from Lovin’ from the Oven