How about combining the flavors of the classic Black Forest on a Brownie super easy to Nutella e Cherry?
Need a easy dessert, but want something a little different? So, this super easy Nutella Brownie with cream Cheesecake on top and cherries is for you.
This combination of a brownie base covered with cheesecake cream. But she wanted to add that touch too.
One of the cakes I most enjoyed making here was the Black Forest Cake: chocolate dough and stuffed with fresh cherries.
For this brownie, I wanted to use the pickled cherry same. Yes, I know how it’s done and everything. It’s easier to be found all year round and not as usual.
Nutella and Cherry Cheesecake Brownie
Makes: 9 pieces
Brownie de Nutella
- 350 g nutella (any hazelnut cream)
- 2 eggs (at room temperature, 25-30°C)
- 70 g wheat flour
- 50 g milk chocolate (drops; optional)
Cheesecake
- 200 g cream cheese (at room temperature, 25-30°C)
- 50 g crystal Sugar
- 1 ovo
- 10 mL vanilla extract (or 1-2mL of essence)
- 70 g cherry in syrup (about 16 units)
1 cup: 250mL | 1 tablespoon: 15mL.
- Preheat the oven to 180°C. Grease and line a 20x20cm pan with baking paper. Reserve.
- Mix the nutella and eggs in a bowl until smooth.
- Add the flour, chocolate (if using) and mix well. Reserve.
- Mix cream cheese, sugar, egg and vanilla in a bowl until smooth. Reserve.
- Transfer the brownie batter to the prepared pan and smooth out.
- Place the cream cheese mixture over the brownie and spread well.
- Make the mixture, marbled with a spoon, picking it up.
- Place the 16 cherries cut in half on the dough.
- Bake at 180°C for 35-40 minutes or until the cheesecake is firm.
- Remove from the oven, let cool and refrigerate for 45 minutes or until cold.
- Spread whipped cream on top, sprinkle with chocolate shavings and finish with the remaining cherries to decorate. Keep in the refrigerator.
