Hazelnut cream cheese brownies
1 8\" pan
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | ounces | Cream cheese room temperature |
| ¼ | cup | Granulated sugar |
| 1 | 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 | Eggs | |
| 1 | teaspoon | Vanilla |
| ½ | cup | Oregon hazelnuts roasted & coarsely chopped |
Directions
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