Hazelnut Cream Cheese Brownies (chocolate Gla Recipe
Yield: 1 8-inch 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,
CHOCOLATE GLAZE
3 tbsp: Heavy cream,
1 cup: Chocolate morsels,
3 tbsp: Butter or margarine,
1/2 cup: Coarsely chopped hazelnuts, Oregon hazelnuts
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 -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
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 -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
Source from luhu.jp
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