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Hazelnut Brownies




Source of Recipe


Internet


List of Ingredients




Filling:
4 oz. softened cream cheese
1/4 C. sugar
1 egg
2 t. lemon juice
1/2 t. vanilla extract
1/4 C. finely ground roasted hazelnuts (see note)

Brownies:
1 C. semisweet chocolate morsels
4 T. butter
3/4 C. flour
2 T. unsweetened cocoa
1/2 t. baking powder
1/4 t. salt
3/4 C. sugar
2 eggs
1 t. vanilla extract
1/2 C. coarsely chopped roasted hazelnuts (see note)


Recipe



For the filling: Combine cream cheese and sugar in a mixing bowl and beat with an electric mixer until smooth. Add egg, lemon juice and vanilla; continue beating until well mixed. Use a spatula to fold in hazelnuts. Cover and refrigerate.

For the brownies: Melt chocolate morsels and butter in a double boiler above simmering water over medium heat. Remove from heat and set aside.
Sift together flour, cocoa, baking powder and salt in a bowl and set aside.

Preheat oven to 350°F. Combine sugar, eggs and vanilla in a large mixing bowl and beat with an electric mixer until smooth and lemon-colored, about 2 minutes. Beat in melted chocolate mixture, then add flour mixture and continue beating until mixture is smooth. Fold in hazelnuts with a spatula.

Spread half the batter into an 8-inch square baking pan. Spread filling over chocolate, then gently spread remaining batter over filling. Pull a spatula through layers to create a marbleized effect. Bake for about 40 minutes. Allow to cool before cutting into 2-inch squares.

Note: To roast hazelnuts, put shelled nuts in a 275°F. oven for 25 minutes, then rub them with a rough cloth to remove their skins.