Nutella Cream Cheese Swirl Heart Brownies

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.



5 oz Neufchatel cream cheese

2 Tbsp butter, softened

1/4 cup sugar

1 egg

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

2 eggs


  1. Pre-heat oven to 350 degrees.
  2. Grease two Wilton Petite Silicone 12 Cavity Heart Pans* with cooking spray.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

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7 Responses to “Nutella Cream Cheese Swirl Heart Brownies”

  • […] CLICK FOR RECIPE: Nutella Cream Cheese Swirl Heart Brownies […]

  • Linda:

    This recipe looks wonderful, but I have a question. The brownie batter ingredients list 1 stick butter, but in the directions it says to use 1/2 stick butter. What happens to the other half stick? Also, the directions for the cream cheese topping state to add flour, but flour is not listed as an ingredient for the cream cheese topping? I was going to try this recipe today….AARRGGHHH!!! It still looks and sounds yummy, so I’m not giving up!

    • spiffycookie:

      Oh my I am so sorry about that! Thank you for bringing this to my attention. I think i just forgot to change the directions to match the ingredients. So ignore the flour addition and use the whole stick where it says half. Again I am very sorry for the confusion. I hope you still plan to make them! I am going to fix this now.

      • Linda:

        YESSSSS of course I will still be making these….tomorrow I have the day off, so it’s on my list. I”m sure it will be wonderful, but I’ll let you know (I’m not into the “individual thingies…it will be a whole pan of yummyness”

        • spiffycookie:

          And I am sure they will be just as amazing!

          • Linda:

            I made these today. And they are so moist and tender…absolutely wonderful cake-like brownies. The nutella cheesecake is out of this world. If you like cake-like brownies, you will love these. I am more of a fudgie-gooey brownie person. For me, this is a great “jumping off” recipe. Love the nutella-cheesecake!!!

          • spiffycookie:

            I am usually more of a fudgie-gooey brownie person myself as well, but the nutella swirl made up for it!

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