Flourless Nutella Cheesecake Swirl Brownies

5 from 2 votes
A red circle with the letters GF

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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!

Three swirled gluten free brownies on top of each other with pieces of parchment between them.

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.
Stacked brownies on a polka dot napkin and more on a plate in the background.

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.

cut up nutella cheesecake brownies on a piece of parchment paper.

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.

Got extra?

If you managed to not finish it all, here are some fun recipes to make with the leftovers…

two bowls of nutella brownie ice cream with a pan of brownies in the background

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.

a few pumpkin mousse parfaits with a brownie base, and whipped cream and a small piece of brownies on top on a slate platter with mini spoons

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.

Three gluten free brownies with swirls of cheesecake and nutella stacked on a napkin with red polka dots.

Things You’ll Need

Brianne Recommends

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.

Three swirled gluten free brownies on top of each other with pieces of parchment between them.
5 from 2 votes

Flourless Nutella Cheesecake Swirl Brownies

Rich, fudgy flourless brownies marbled with Nutella and cheesecake swirls, these Gluten Free Nutella Cheesecake Brownies are a decadent dessert perfect for any chocolate-lover.
Prep: 20 mins
Cook: 20 mins

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.
Nutrition Facts
Flourless Nutella Cheesecake Swirl Brownies
Amount Per Serving (1 brownie)
Calories 180 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 6g30%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 51mg17%
Sodium 80mg3%
Potassium 104mg3%
Carbohydrates 17g6%
Fiber 2g8%
Sugar 14g16%
Protein 3g6%
Vitamin A 236IU5%
Calcium 26mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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More gluten free brownie recipes

33 Comments
  1. Waheeda

    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 😉

    1. Brianne Cupcakes & Kale Chips

      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.

  2. Lorraine

    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?

    1. 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.

  3. 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 🙂

  4. These sound (and look) amazing!
    Thanks for linking up to Tip Me Tuesday linky party this week. {knuckle bumps}
    Did you know that I can “lend” your blog posts my Google page rank for better search engine traffic?
    {fabulous}
    If you upload at least 2 images, 2 steps, and blog post URL into your Tip Junkie craft room, you’ll be in business!
    {wink} ~ Laurie {a.k.a. the Tip Junkie}
    http://www.tipjunkie.com/post/how-to-add-a-craft-room-project-on-tip-junkie/

  5. sara

    5 stars
    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!

  6. 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!

  7. 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!

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