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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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These are a very nice and tasty brownie. You can ice them if you wish. To roast hazelnuts for this recipe, spread shelled nuts in a shallow pan and put in a 275*F oven for 20 to 30 minutes, until the skins crack. Rub with a rough cloth to remove the skins. Ingredients:
4 ounces softened cream cheese |
1/4 cup sugar |
1 egg |
2 teaspoons lemon juice |
1/2 teaspoon vanilla extract |
1/4 cup finely ground roasted hazelnuts |
1 cup semi-sweet chocolate bit |
4 tablespoons butter |
3/4 cup flour |
2 tablespoons cocoa |
1/2 teaspoon baking powder |
1/4 teaspoon salt |
3/4 cup sugar |
2 eggs |
1 teaspoon vanilla extract |
1/2 cup coarsely chopped roasted hazelnuts |
Directions:
1. For cream cheese filling, combine cream cheese and sugar in a mixing bowl and beat with an electric mixer until smooth.
2. Add egg, lemon juice, and vanilla and continue beating until well mixed.
3. Use a spatula to fold in hazelnuts.
4. Cover and refrigerate.
5. For brownie batter, melt chocolate morsels and butter in the top of a double boiler over simmering water over medium heat.
6. Remove from heat and set aside.
7. Sift together flour, cocoa, baking powder, and salt in a medium bowl.
8. Set aside.
9. Preheat oven to 350*F.
10. Combine sugar, eggs and vanilla in a large micing bowl and beat with an electric mixer until smooth and lemon coloured, about 2 minutes.
11. Beat in melted cooled chocolate mixture, then add flour mixture and continue beating until mixture is smooth.
12. Fold in hazelnuts with a spatula.
13. Spread half the chocolate batter into an 8 inch square pan.
14. Spread cream cheese filling over chocolate.
15. Gently spread remaining brownie batter over cream cheese layer.
16. Pull a spatula through layers to create a marbelized effect.
17. Bake for about 40 minutes.
18. Allow to cool before cutting into 2 inch squares.
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