Nutella and Baileys cheesecake brownies

"Many of our favorite things are rolled into one

Make:
12 servings
PREPARATION TIME:
0 hours 10 minutes
COOKING TIME:
0 hours 30 minutes
TOTAL TIME:
0 hours 40 minutes

Material

• 300 g (11oz) Nutella
• 150 g (5 oz) light brown soft sugar
• 3 medium eggs
• 50 ml (2 fl oz) Baileys Irish Cream
• 1 teaspoon. vanilla extract
• 50 g (2 oz) cocoa powder
• 150 g (5 oz) salted butter, melted
• 75 g (3oz) flour

FOR CHEESECAKE SWIRL

• 100 g full fat cream cheese (3½ oz)
• 25 g (1oz) caster sugar
• 25 g (1oz) flour
• 1 medium egg yolk
• 50 ml (2 fl oz) Baileys Irish Cream

Directions

• Preheat the oven to 180 ° C (160 ° C fan) mark 4 and light grease and line 20.5cm (8in) square tin with baking parchment.
• Using a hand-held electric beater, shake 250g (9oz) of Nutella with sugar, eggs, baileys, and vanilla extract until smooth. Then with the mixer running at low speed, add cocoa powder, melted butter and flour, mix in between.
• In a separate bowl, shake all the ingredients of the cheese cake using a wooden spoon, until smooth.
• Pour the brownie mixture into a prepared tin, and spoon it over the remaining dollops of the cheesecake and Nutella mixture, then use a skewer to marbling the cheesecake mixture through the brownie mixture.
• Bake for 30 minutes or until the top feels dry and there is no shake left when you gently shake the can. Let it cool completely in the can, then cut into 16 squares.

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