Fudgy Brownies Topped with Nutella

Imagine a decadent fudgy brownie base, a velvety layer of no-bake Nutella cheesecake, and a luxurious topping of Nutella ganache. They’re not just delicious but also incredibly easy to whip up, thanks to a convenient box mix for the brownie base. Each bite is a heavenly fusion of chocolatey goodness and creamy Nutella bliss. Plus, with the simple instructions, you’ll have these irresistible treats ready in no time!

Fudgy Brownies Topped with Nutella

Fudgy Brownies Topped with Nutella


  • 1 Box Brownie Mix, baked according to the directions (Ghirardelli is recommended for its fudgy texture)
  • Instant espresso and sea salt (optional, for extra flavor)
  • 105 grams (3/4 cup) heavy cream
  • 145 grams (1/2 cup) Nutella
  • 1/2 cup Nutella
  • 1/4 cup powdered sugar
  • 8 oz cream cheese, full fat, at room temperature (one brick)
  • 1/2 cup heavy cream, cold



  1. First, bake the brownies in an 8x8 square baking pan according to the box instructions. Ensure the parchment paper extends up and over the sides for easy removal. Set aside to cool.


  1. Place the Nutella in a medium bowl.
  2. In a small saucepan, heat the heavy cream over medium heat until it simmers. Pour it over the Nutella and stir until melted and smooth. If needed, microwave until fully melted.
  3. Refrigerate the ganache until cooled and slightly thickened.


  1. Beat the heavy cream and powdered sugar until stiff peaks form, then set aside.
  2. In another bowl, beat together the Nutella and cream cheese until smooth.
  3. Gently fold the whipped cream into the Nutella mixture until combined.


  1. Spread the Nutella cheesecake mixture evenly over the cooled brownies.
  2. Spread the Nutella ganache on top, ensuring even distribution.
  3. Refrigerate until set and cold, for about an hour or longer if possible. Finish with a sprinkle of flaky sea salt before serving.


  • For storage, refrigerate the brownies in an airtight container for up to 5 days. Be sure to refrigerate the no-bake cheesecake portion and avoid leaving it at room temperature for more than 2 hours.

Leave a Comment

Skip to Recipe