Hazelnut Cream Cheese Brownies
Ingredients
- 4 oz cream cheese, room temperature
- 1/4 cup granulated sugar
- 1 egg
- 2 tsp lemon juice
- 1/2 tsp vanilla
- 1/4 cup Oregon hazelnut meal (finely ground roasted hazelnuts)
- Brownie Batter:
- 6 oz semi-sweet chocolate morsels
- 1/4 cup butter or margarine
- 3/4 cup all-purpose white flour
- 2 tbsp cocoa
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup granulated sugar
- 3/4 cup granulated sugar
- 2 eggs
- 1 tsp vanilla
- 1/2 cup roasted & coarsely chopped Oregon hazelnuts
- In 1-quart bowl with electric mixer, beat cream cheese and Granulated sugar|Sugar until smooth.
- Beat in egg, lemon juice and vanilla.
- Fold in hazelnut meal.
- Refrigerate while preparing brownie batter.
- Brownie Batter:
- Melt chocolate chips|chocolate morsels and butter over simmering water.
- Cool to 100-110 degree Fahrenheit.
- In small bowl, sift together flour, cocoa, baking powder and salt.
- Reserve.
- In 2-quart bowl, beat Granulated sugar|Sugar, eggs and vanilla until smooth and lemon colored, about 2 minutes.
- Beat in melted chocolate and butter.
- Add dry ingredients and beat until well mixed.
- Fold in chopped hazelnuts.
- Spread one half of the chocolate batter into a greased 8-inch square baking pan.
- Pour cream cheese filling over bottom layer.
- Gently spread remaining brownie batter over the cream cheese layer.
- Pull a metal spatula through the batter for a marbleized effect.
- Bake in 350 degree oven for approximately 40 minutes.
- Do not over bake.
- Cool and serve plain, dusted with powdered sugar.
This article uses material from the "Hazelnut Cream Cheese Brownies" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
