Yield: 1 8\" pan
Measure | Ingredient |
---|---|
4 ounces | Cream cheese room temperature |
¼ cup | Granulated sugar |
1 \N | Egg |
2 teaspoons | Lemon juice |
½ teaspoon | Vanilla |
¼ cup | Oregon hazelnut meal* |
6 ounces | Semi-sweet chocolate chips |
¼ cup | Butter or margarine |
¾ cup | All-purpose white flour |
2 tablespoons | Cocoa |
½ teaspoon | Baking powder |
¼ teaspoon | Salt |
¾ cup | Granulated sugar |
2 \N | Eggs |
1 teaspoon | Vanilla |
½ cup | Oregon hazelnuts roasted & coarsely chopped |
CREAM CHEESE FILLING
BROWNIE BATTER
* (finely ground roasted hazelnuts) In 1-quart bowl with electric mixer, beat cream cheese and sugar until smooth. Beat in egg, lemon juice and vanilla. Fold in hazelnut meal.
Refrigerate while preparing brownie batter.
Brownie Batter: Melt chocolate chips 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 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.
* COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board