Hazelnut Cream Cheese Brownies Recipe
Yield: 1 8" panRecipe by luhu.jp
Ingredients:
CREAM CHEESE FILLING
4 ounce: 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*,
BROWNIE BATTER
6 ounce: Semi-sweet chocolate chips,
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,
2: Eggs,
1 tsp: Vanilla,
1/2 cup: Oregon hazelnuts roasted & coarsely chopped,
Directions:
* (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 100-110 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.
* COOKFDN brings you this recipe with permission from: * Oregon
Hazelnut Industry and The Hazelnut Marketing Board
Source from luhu.jp
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 100-110 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.
* COOKFDN brings you this recipe with permission from: * Oregon
Hazelnut Industry and The Hazelnut Marketing Board
Source from luhu.jp
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