Cream CheeseHazelnut Brownies

By cprzybyl

Ingredients

• FOR THE FILLING:
• 4 4 4 oz. cream cheese, softened
• 1 1⁄4 1⁄4 cup sugar
• 1 1 1 egg
• 2 2 2 tsp. fresh lemon juice
• 1 1⁄2 1⁄2 tsp. vanilla extract
• 1 1⁄4 1⁄4 cup finely ground roasted hazelnuts
• FOR THE BATTER:
• 1 1 1 cup semisweet chocolate morsels
• 4 4 4 tbsp. butter
• 3 3⁄4 3⁄4 cup flour
• 2 2 2 tbsp. unsweetened cocoa
• 1 1⁄2 1⁄2 tsp. baking powder
• 1 1⁄4 1⁄4 tsp. salt
• 3 3⁄4 3⁄4 cup sugar
• 2 2 2 eggs
• 1 1 1 tsp. vanilla extract
• 1 1⁄2 1⁄2 cup coarsely chopped roasted hazelnuts

Details

Servings 16
Adapted from saveur.com

Preparation

Step 1

1. For the filling: Put cream cheese and sugar into a large mixing bowl and beat with an electric mixer on medium speed until smooth. Add egg, lemon juice, and vanilla and continue beating until well mixed. Fold in hazelnuts with a rubber spatula. Cover with plastic wrap and refrigerate.

2. For the batter: Melt chocolate and butter together in the top of a double boiler set over a pan of simmering water over medium heat. Remove pan from heat and set aside.

3. Sift flour, cocoa, baking powder, and salt together into a medium bowl and set aside.

4. Preheat oven to 350. Put sugar, eggs, and vanilla into a large mixing bowl and beat with an electric mixer on medium speed until smooth and pale yellow, about 2 minutes. Beat in melted-chocolate mixture, then add flour mixture and continue beating until mixture is smooth. Fold in hazelnuts with a rubber spatula.

5. Spread half the batter into a greased and floured 8" square cake pan. Spread filling over batter. Gently spread remaining batter over filling. Pull a rubber spatula through layers to create a marbled effect. Bake until toothpick inserted in center comes out nearly clean, about 40 minutes. Allow to cool before cutting into 2" squares.