Nutela Baileys Cheesecake brownies

Coba pk kacang? Gemahlene Mandeln/Wallnuss
300 g 
(11oz) Nutella

150 g 
(5oz) light brown soft sugar

3 
medium eggs

50 ml 
(2 fl oz) Baileys Irish Cream

1 tsp. 
vanilla extract

50 g 
(2oz) cocoa powder

150 g 
(5oz) salted butter, melted

75 g 
(3oz) plain flour

FOR THE CHEESECAKE SWIRL

100 g 
(3 ½oz) full-fat cream cheese

25 g 
(1oz) caster sugar

25 g 
(1oz) plain flour

1 
medium egg yolk

50 ml 
(2 fl oz) Baileys Irish Cream

Directions

Preheat oven to 180°C (160°C fan) mark 4 and lightly grease and line a 20.5cm (8in) square tin with baking parchment.

Using a handheld electric whisk, beat 250g (9oz) of the Nutella with the sugar, eggs, Baileys and vanilla extract until smooth. Then with the mixer running on a low speed, add the cocoa powder, melted butter and then flour, mixing in between.

In a separate bowl, beat all the cheesecake ingredients together using a wooden spoon, until smooth.

Pour the brownie batter into the prepared tin, and spoon over dollops of the cheesecake mixture and the remaining Nutella, then use a skewer to marble the cheesecake mixture through the brownie batter.

Bake for 30min or until the top feels dry and there is no wobble left when you gently shake the tin. Allow to cool completely in the tin, then slice into 16 squares.