Total Time
55mins
Prep 15 mins
Cook 40 mins

These are a very nice and tasty brownie. You can ice them if you wish. To roast hazelnuts for this recipe, spread shelled nuts in a shallow pan and put in a 275*F oven for 20 to 30 minutes, until the skins crack. Rub with a rough cloth to remove the skins.

Ingredients Nutrition

Directions

  1. For cream cheese filling, combine cream cheese and sugar in a mixing bowl and beat with an electric mixer until smooth.
  2. Add egg, lemon juice, and vanilla and continue beating until well mixed.
  3. Use a spatula to fold in hazelnuts.
  4. Cover and refrigerate.
  5. For brownie batter, melt chocolate morsels and butter in the top of a double boiler over simmering water over medium heat.
  6. Remove from heat and set aside.
  7. Sift together flour, cocoa, baking powder, and salt in a medium bowl.
  8. Set aside.
  9. Preheat oven to 350*F.
  10. Combine sugar, eggs and vanilla in a large micing bowl and beat with an electric mixer until smooth and lemon coloured, about 2 minutes.
  11. Beat in melted cooled chocolate mixture, then add flour mixture and continue beating until mixture is smooth.
  12. Fold in hazelnuts with a spatula.
  13. Spread half the chocolate batter into an 8 inch square pan.
  14. Spread cream cheese filling over chocolate.
  15. Gently spread remaining brownie batter over cream cheese layer.
  16. Pull a spatula through layers to create a marbelized effect.
  17. Bake for about 40 minutes.
  18. Allow to cool before cutting into 2 inch squares.

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