Title: Hazelnut Cream Cheese Brownies (Chocolate Glaze)
Categories: Cookie
Yield: 1 8-inch pan

CREAM CHEESE FILLING
4	oz	Cream cheese - room temperature
1/4	c	Granulated sugar
1		Egg
2	ts	Lemon juice
1/2	ts	Vanilla
1/4	c	Oregon hazelnut meal*
BROWNIE BATTER
6	oz	Semi-sweet chocolate chips
1/4	c	Butter or margarine
3/4	c	All-purpose white flour
2	tb	Cocoa
1/2	ts	Baking powder
1/4	ts	Salt
3/4	c	Granulated sugar
2		Eggs
1	ts	Vanilla
1/2	c	Oregon hazelnuts roasted & coarsely chopped
CHOCOLATE GLAZE
3	tb	Heavy cream
1	c	Chocolate morsels
3	tb	Butter or margarine
1/2	c	Coarsely chopped hazelnuts (Oregon hazelnuts)

*(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 -110F. 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 oven for approximately 40 minutes. Do not over bake. Cool and serve plain, dusted with powdered sugar, or topped with Chocolate Glaze. CHOCOLATE GLAZE: In small saucepan, bring cream to a boil. Cool to room temperature. Melt chocolate and butter over simmering water. Blend in cream. Spread on cooled brownies. Sprinkle with chopped hazelnuts and slice into bars.

* COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board

previous

next