Preparation

• Preheat your oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper to prepare it for the batter.
• In a large bowl, combine 1 cup granulated sugar, melted butter, and Dutch-processed cocoa powder until the mixture is smooth and uniform.
• Mix in the 2 large eggs and 1 teaspoon of vanilla extract well, ensuring the batter is fully blended.
• Stir in ½ cup all-purpose flour and a pinch of salt gently until just combined, being careful not to overmix. Set this brownie batter aside.
• In a separate bowl, beat the softened cream cheese, ¼ cup granulated sugar, 1 teaspoon vanilla extract, and 1 egg yolk until smooth and creamy.
• Gently fold ½ cup Nutella into the cheesecake mixture until swirled beautifully throughout.
• Pour half of the brownie batter into the prepared pan and spread it evenly to form the base layer.
• Spoon dollops of the Nutella cheesecake mixture over the brownie batter. For an optional extra treat, freeze ½ cup Nutella in small dollops on parchment paper separately for topping later.
• Pour the remaining brownie batter over the cheesecake dollops, spreading gently to cover them.
• Using a knife or skewer, swirl through the layers delicately to create an attractive marbled look with the chocolate and cheesecake layers.
• Bake in the preheated oven for 30 to 35 minutes, until the top is set and a toothpick inserted near the center comes out with moist crumbs, but not wet batter.
• Remove the pan from the oven. Immediately drop dollops of the frozen Nutella on top, allowing them to melt slightly; then gently swirl them into the top brownie layer for a glossy Nutella finish.
• Allow the brownies to cool completely in the pan before slicing into 16 servings to ensure clean cuts and set texture.