Description[]
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
Directions[]
- 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 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 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.