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Preheat oven to 350.
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Prepare cream cheese topping first.
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Grease and line an 8x8 baking pan with cooking spray and parchment paper.
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The parchment paper makes it so much easier to get the brownies out of the pan so you can cut them.
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Using a hand held mixer cream together butter, sugar and 1 tbs flour.
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Add cream cheese and mix until smooth.
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Scrap bowl and add egg.Beat until the topping is nice and creamy.
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Scrap bowl again and add nutella.
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Beat about one minute or until the nutella is mixed into the cream cheese mixture completely.
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Set topping aside.
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Mix brownie batter.
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Sift 3/4 cups flour, cocoa powder, salt and baking powder into a medium sized bowl.
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In a small bowl cream 1/2 stick softened butter.
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Add eggs one at a time.
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Add vanilla and beat well.
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Fold egg, sugar, butter and vanilla mixture into the bowl of dry ingredients.
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Now let me warn you.
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Your going to think that there isnt enough brownie batter.
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Dont worry, there is.
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Spread 3/4 of the brownie batter into the bottom of the 8x8 baking dish.
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The brownie batter is very thick.
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Spray a spatula with cooking spray.
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It makes spreading the batter into the corners of the pan so much easier.
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On top of the brownie batter spread 3/4 of the cream cheese topping.
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Randomly dollop the remaining brownie batter and cream cheese topping over the layer brownie batter in the pan.
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Swirl with a tooth pick or the tip of a knife.
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Bake at 350 for 40 to 50 minutes.
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If you like your brownies a bit gooey then bake them for 40 minutes.
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For a dense cake like brownie bake for 50 minutes.
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Enjoy!
