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Rich, fudgy flourless brownies with chocolate hazelnut and cheesecake swirls, Gluten Free Nutella Cheesecake Brownies are seriously decadent! So easy to make, anyone can enjoy the rich, fudgy, marbled goodness in this chocolaty dessert.
Flourless Nutella Cheesecake Brownies – A Gluten Free Dessert!
Are you looking to make a rich gluten free dessert for your favorite chocolate lover? Or perhaps someone who is obsessed with Nutella? Or maybe you have a cheesecake fan in your life?
My friends, I am all three. So these cheesecake swirl brownies with an extra ribbon of Nutella are pretty much perfection. Super fudgy with the marbled effect of the rich cheesecake and smooth chocolate hazelnut not only bring them to an indescribable level of awesomeness, but also make them just so pretty!
All you need is a glass of milk, or perhaps a scoop of cheesecake ice cream!
Ingredients
This Nutella brownie recipe starts with my basic recipe. You’ll get all the steps to make them in the recipe card at the bottom of this post, but if you want to know more details and extra tips, make sure you check out the Gluten Free Brownies recipe. Here’s what you’ll need for the brownie base and the Nutella and cheesecake swirls.
For the brownies:
- Semisweet chocolate chips: Make sure to use a brand that is gluten free, such as Nestle Toll House.
- Unsalted butter: No need to worry about softening it since you’ll be melting it with the chocolate.
- Eggs: Bring them to room temperature.
- Granulated sugar
- Cocoa powder
- Almond flour
- Salt
- Pure vanilla extract: Use a good-quality brand that is gluten free, such as Nielsen-Massey.
For the cheesecake swirl:
- Cream cheese: You can use light or regular, just make sure it is softened to room temperature.
- Egg yolk: Save the white for the Nutella swirl
- Powdered sugar
- Pure vanilla extract
For the Nutella swirl:
- Nutella: Or your favorite chocolate hazelnut spread.
- Egg white: Saved from separating the egg to get the white for the cheesecake mixture.
How to Make Nutella Cheesecake Swirl Brownies
Preparations. Preheat your oven to 350°F and line a 13×9 inch pan with parchment paper.
Make the gluten free brownie batter. In a double boiler or a bowl set over a simmering pan of water, melt the butter, then add the chocolate chips, stirring until melted. Set aside to cool slightly. In a large bowl, whisk together the eggs and sugar for about two minutes until it is thickened slightly and pale yellow. Add melted chocolate mixture a little at a time, whisking well after each addition, then whisk in the cocoa powder, almond meal, salt, and vanilla. Pour the batter into the prepared pan and spread evenly.
Make the swirls. Combine the cheesecake swirl ingredients in a small bowl, and blend until smooth. In a separate small bowl, stir the Nutella and egg white together until fully blended. Place small dollops of the cheesecake mixture and Nutella mixture over the batter and then create swirls with a butter knife or small spatula.
Bake and cool. Bake at 350°F for 16-20 minutes, or until just set in the middle. Cool completely in the pan before cutting. Lift the brownies out of the pan with the parchment paper onto a cutting board and cut into squares, wiping the knife off between each slice.
Storing Brownies
Store your brownies in an airtight container or wrapped tightly with plastic wrap. They can be kept at room temperature for up to 2 days, and about a week in the refrigerator.
You can also freeze them in an airtight container that you either wrap in plastic wrap or place in a plastic freezer storage bag and squeeze the air out. You can also individually wrap them in plastic and place them in a sealed container or plastic storage bag. It is best to eat them within two months.
If you managed to not finish it all, here are some fun recipes to make with the leftovers…
No-Churn Nutella Brownie Cheesecake Ice Cream
Crumble some extra brownies into a no-churn ice cream base that’s made a little extra tangy with cream cheese. Then drizzle in some extra Nutella and just see if you can manage to wait for it to freeze.
Brownie Pumpkin Cheesecake Mousse Parfaits
Bits of brownie form the base for these mini desserts filled with a soft and fluffy mousse. If you’ve never tried chocolate and pumpkin together, and, even better, Nutella and pumpkin, then you are in for a real treat.
Things You’ll Need
MIXING BOWLS – you’ll need a few to make the different components of these brownies.
OFFSET SPATULA – helps to smooth out the batter in the pan and swirl in the Nutella and cheesecake mixtures.
BAKING PAN – I love this one from OXO.
PARCHMENT PAPER – keeps these super fudgy brownies from sticking.
Flourless Nutella Cheesecake Swirl Brownies
Ingredients
For the cheesecake swirl:
- 4 oz. cream cheese, light or regular, softened to room temperature
- 1 egg yolk (save the white for the Nutella swirl)
- 1/4 cup powdered sugar
- 1/2 tsp pure vanilla extract
For the Nutella swirl:
- 1/4 cup Nutella or your favorite chocolate hazelnut spread
- 1 egg white
For the brownies:
- 1 cup semisweet chocolate chips
- 1/2 cup one stick unsalted butter
- 4 large eggs
- 1 cup granulated sugar
- 1/2 cup cocoa powder
- 1/2 cup almond flour
- 1/2 tsp salt
- 2 tsp pure vanilla extract
Instructions
For the cheesecake swirl:
- Combine all of the ingredients in a small bowl, and blend until smooth. Set aside.
For the Nutella swirl:
- Combine the Nutella and egg while in a small bowl and stir until fully blended. Set aside.
For the brownies:
- Preheat your oven to 350°F and line a 13×9 inch pan with parchment paper (or grease really, really well, though I’d recommend the parchment).
- In a double boiler or a bowl set over a simmering pan of water, melt the butter, then add the chocolate chips, stirring until melted. Set aside to cool slightly.
- In a large bowl, whisk together the eggs and sugar for about two minutes until it is thickened slightly and pale yellow.
- Add melted chocolate mixture a little at a time, whisking well after each addition.
- Whisk in the cocoa powder, almond meal, salt, and vanilla.
- Pour the batter into the prepared pan and spread evenly.
- Place small dollops of the cheesecake mixture and Nutella mixture over the batter and then create swirls with a butter knife or small spatula.
- Bake at 350°F for 16-20 minutes, or until just set in the middle.
- Cool completely in the pan before cutting.
Did you make this?
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HI,
I’m so glad I came across this site! Coming from and living in Africa,it’s sometimes hard to get ingredients for gluten allergens. These look delicious and easy and with easily available ingredients. If I double the recipe, does that mean I would need to use 4 tsp of vanilla for the brownies etc? I want to make it for my co-workers and show them that just because I can’t eat gluten, I’m not crying in despair 😉
Waheeda, I’m so glad that you found a gluten-free recipe that you can make! If you’re going to double the recipe, you probably won’t need to double the vanilla extract; just 3 teaspoons (1 tablespoon) of extract should be fine. Things like sugar, flour, and leavening agents (baking soda and baking powder) should definitely be doubled.
I am new to the gluten free world and would love to try your recipe but have a question on the ingredients, are they all just off the shelf or are they special gluten free items? cocoa powder? almond meal?
Almond meal is typically gluten free, and my ingredients are readly available in gluten free versions or naturally gluten free, though this can vary by brand. If the packaging doesn’t display it, your best bet, f you need to ensure that you don’t risk any cross-contamination or hidden gluten is to check the websites of particular brands and manufacturer.
Thanks for the recipe – this seems a more dignified way to eat nutella than straight from the container with a spoon.
Nothing wrong with the spoon approach 😉
These must be the richest brownies ever, and I want one, like now! The pretty swirl makes them even more irresistible. I am happy I found these on Show Stopper Saturdays, and we’d love to have you over at Saturday Night Fever too! Have a good week 🙂
They are rich and deliciously decadent!
These sound (and look) amazing!
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OH YUM! I love Nutella and I love finding new recipes to use it in.
Me too!
These were AMAZING. I was doubling the batch and ran out of chocolate chips, all I had on hand was Trader Joes Kona chocolate truffels…great substitute. These were inhaled, I had to force myself to give them away. I have multiple people tell me they were the best brownies they have ever eaten. Thanks for the amazing recipe!
Ummm, yeah, Kona Truffles would be totally amazing! Thanks for the kind words!
Nutella and cheesecake. A wonderful combination brianne! I love it! You got a new follower 😉
I know, does it get better?! Thanks 🙂
These look amazing. I love nutella, like way too much.
Nutella is wayy too addicting!
Brianne, these look delicious and the recipe sounds perfect too. Subbing almond meal for flour seems like the perfect way to add a little protein and up the delicious factor at the same time. And Nutella… who doesn’t love that stuff? pinning!
Hmmm, never thought of it that way. Does that make these healthy?! 😉
Love these Nutella Cheese cake brownies. They look delicious!!
Thanks Renee!
Wow, these look absolutely amazing! Love Nutella swirled brownies- super delish!
Nutella makes everything better!
I’m with you in the fudgy brownie camp, Brianne. If you want chocolate cake, make chocolate cake, not brownies, am I right? Love the cheesecake swirls on this beautiful batch. Good job you persevered! These are perfect!
Exactly! And I don’t even like chocolate cake, so why would I want cake brownies?
Nutella and cheesecake in a brownie? Be still my heart.
Haha, right?!
This sounds delicious! I love flourless sweets!
Thanks Kelli! Yep, less flour = more chocolate 🙂
These look delicious! Is there anything that can be used instead of almond meal?
Thanks. I have not tried anything else. I think the swirl would work on any standard brownie recipe.
Ha. We also eat the “failures” 🙂 And my chocolate monster Valentine would inhale these!
It’s a dangerous business we are in 🙂