Hazelnut cream cheese brownies

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

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