This is an old post from when Jif released their own version of chocolate hazelnut spread aka Nutella. I haven't seen the Jif chocolate hazelnut spread in a while, so I've made these again using Nutella. Because they have a pretty strong cheesecake component, I'm calling them Nutella Cheesecake Brownies from now on.
Nutella Cheesecake Brownies Ingredients
Along with whatever brand of chocolate hazelnut spread you can find, you'll need cream cheese, a box of brownie mix and some other basic ingredients. The recipe fits an 8-inch square pan. You prepare the brownie mix as directed for that size pan, whip up a quick cream cheese topping, then mix your chocolate hazelnut (or peanut butter) spread in with a portion of the cream cheese. Spread on top and swirl through.
Box Brownie Mix or Scratch
These brownies are a perfect way to doctor up a box of brownie mix, but if you have everything but the mix, use your favorite scratch brownie recipe and just top with the cream cheese & Nutella swirl listed in the card.
Recipe
Nutella Cheesecake Brownies
Ingredients
- 1 box brownie mix to fit an 8-inch square pan.
- oil, egg and water as indicated on the box
- ⅓ cup chopped hazelnuts (optional)
- ⅓ cup chocolate chips (optional)
Cream Cheese Hazelnut Swirl
- 8 ounces cream cheese softened
- ¼ cup granulated sugar
- 1 large egg at room temperature
- 1 teaspoon vanilla extract
- 3 tablespoons Nutella or any chocolate hazelnut spread or another brand
Instructions
- Preheat the oven to 350 degrees F. Line an 8-inch square metal pan with foil and grease bottom only.
- Prepare brownie batter as directed on package (add hazelnuts and chocolate chips if using) and spread batter in the pan.
- In a mixing bowl, beat the softened cream cheese and sugar until smooth. Beat in the egg and vanilla. Put about ⅔ of the cream cheese mixture over the brownie batter.
- To the remaining cream cheese mixture, add the hazelnut spread and hazelnut extract (if using). Spoon drops of hazelnut mixture over the cream cheese mixture and marble gently with a knife.
- Bake on center rack of the oven for about 28 to 30 minutes or use the time indicated on the box for an 8-inch pan.
- They'll be a bit jiggly at first, but will set as they cool. Remove from the oven and cool completely on a cooling rack. Refrigerate for at least 3 hours.
- When ready to serve, lift the bars out of the pan by lifting up the foil. Cut into 12 or 16 squares, depending on the occasion.
Upstate NY Native says
Martha - I buy a ton of Nutella - what's the website?
Thanks
Steph@PlainChicken says
OMG - I just added these to my grocery list!
Rodzilla says
I've been wondering about this, and their chocolate peanut butter - not sure if the latter is available in Jars yet though.
Martha in KS says
I wondered the same thing as Fallon. Nutella lost a lawsuit about falsely advertising their product as "nutritious, etc". I went online & filled out a form to get $$ from the settlement since I've bought several jars. You can do the same - no proof of purchase required.
Katrina says
I've seen the commercials for that Jif spread but can't find it around here yet. On the lookout though!
Emily says
I looked for it and couldn't find it. 🙁 I'll keep looking, though!
Anna says
Not having any Nutella in front of me and going only by the JIF, it seems to have a slightly creamier texture than Nutella. And I'm perceiving it as a bit less sweet, but I'd have to have both in front of me to do a good job comparing.
Also, I'm going to lower the amount of hazelnut extract from 1/4 to 1/8. The 1/4 is pretty strong.
mrsblocko says
looks like nutella has slightly less calories and lots less sodium. That means jif should taste better right? 😉
Emily says
Yes, what Fallon said...
Fallon says
Which tastes better.. Nutella or Jif's new Chocolate Hazelnut spread?