Description Edit

Ingredients Edit

Directions Edit

  1. In 1-quart bowl with electric mixer, beat cream cheese and Sugar until smooth.
  2. Beat in egg, lemon juice and vanilla.
  3. Fold in hazelnut meal.
  4. Refrigerate while preparing brownie batter.
  5. Brownie Batter:
  6. Melt chocolate morsels and butter over simmering water.
  7. Cool to 100-110 degree Fahrenheit.
  8. In small bowl, sift together flour, cocoa, baking powder and salt.
  9. Reserve.
  10. In 2-quart bowl, beat Sugar, eggs and vanilla until smooth and lemon colored, about 2 minutes.
  11. Beat in melted chocolate and butter.
  12. Add dry ingredients and beat until well mixed.
  13. Fold in chopped hazelnuts.
  14. Spread one half of the chocolate batter into a greased 8-inch square baking pan.
  15. Pour cream cheese filling over bottom layer.
  16. Gently spread remaining brownie batter over the cream cheese layer.
  17. Pull a metal spatula through the batter for a marbleized effect.
  18. Bake in 350 degree oven for approximately 40 minutes.
  19. Do not over bake.
  20. Cool and serve plain, dusted with powdered sugar.

See also Edit

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