CREAM CHEESE FILLING
4 ounces cream cheese, room temperature
1/4 cup granulated sugar
1 egg
2 teaspoons lemon juice
1/2 teaspoon vanilla
1/4 cup Oregon hazelnut meal (finely ground roasted hazelnuts)
BROWNIE BATTER
6 ounces semisweet chocolate morsels (1 cup)
1/4 cup butter or margarine
3/4 cup all-purpose white flour
2 tablespoons cocoa
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup granulated sugar
2 eggs
1 teaspoon vanilla
1/2 cup roasted and coarsely chopped Oregon hazelnuts
CHOCOLATE GLAZE
3 tablespoons heavy cream
1 cup chocolate morsels
3 tablespoons butter or margarine
1/2 cup coarsely chopped Oregon hazelnuts
Servings: 8
1. CREAM CHEESE FILLING: 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.
2. BROWNIE BATTER: Melt chocolate morsels and butter over simmering water. Cool to 100 -110ºF. 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 350º oven for approximately 40 minutes. Do not overbake. Cool and serve plain, dusted with powdered sugar, or topped with Chocolate Glaze.
3. 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.
Makes 1 8-inch pan.
Yield: 8 brownies
4 ounces cream cheese, room temperature
1/4 cup granulated sugar
1 egg
2 teaspoons lemon juice
1/2 teaspoon vanilla
1/4 cup Oregon hazelnut meal (finely ground roasted hazelnuts)
BROWNIE BATTER
6 ounces semisweet chocolate morsels (1 cup)
1/4 cup butter or margarine
3/4 cup all-purpose white flour
2 tablespoons cocoa
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup granulated sugar
2 eggs
1 teaspoon vanilla
1/2 cup roasted and coarsely chopped Oregon hazelnuts
CHOCOLATE GLAZE
3 tablespoons heavy cream
1 cup chocolate morsels
3 tablespoons butter or margarine
1/2 cup coarsely chopped Oregon hazelnuts
Servings: 8
1. CREAM CHEESE FILLING: 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.
2. BROWNIE BATTER: Melt chocolate morsels and butter over simmering water. Cool to 100 -110ºF. 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 350º oven for approximately 40 minutes. Do not overbake. Cool and serve plain, dusted with powdered sugar, or topped with Chocolate Glaze.
3. 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.
Makes 1 8-inch pan.
Yield: 8 brownies
