Hazelnut Brownies

"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."
 
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Ready In:
55mins
Ingredients:
16
Yields:
16 brownies
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ingredients

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directions

  • For cream cheese filling, combine cream cheese and sugar in a mixing bowl and beat with an electric mixer until smooth.
  • Add egg, lemon juice, and vanilla and continue beating until well mixed.
  • Use a spatula to fold in hazelnuts.
  • Cover and refrigerate.
  • For brownie batter, melt chocolate morsels and butter in the top of a double boiler over simmering water over medium heat.
  • Remove from heat and set aside.
  • Sift together flour, cocoa, baking powder, and salt in a medium bowl.
  • Set aside.
  • Preheat oven to 350*F.
  • Combine sugar, eggs and vanilla in a large micing bowl and beat with an electric mixer until smooth and lemon coloured, about 2 minutes.
  • Beat in melted cooled chocolate mixture, then add flour mixture and continue beating until mixture is smooth.
  • Fold in hazelnuts with a spatula.
  • Spread half the chocolate batter into an 8 inch square pan.
  • Spread cream cheese filling over chocolate.
  • Gently spread remaining brownie batter over cream cheese layer.
  • Pull a spatula through layers to create a marbelized effect.
  • Bake for about 40 minutes.
  • Allow to cool before cutting into 2 inch squares.

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