HAZELNUT CREAM CHEESE BROWNIES WITH CHOCOLATE GLAZE
CREAM CHEESE FILLING
4 ounces cream cheese, room temperature
1/4 cup granulated sugar
2 teaspoons lemon juice
1/2 teaspoon vanilla
1/4 cup Oregon hazelnut meal (finely ground roasted hazelnuts)
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
1 teaspoon vanilla
1/2 cup roasted and coarsely chopped Oregon hazelnuts
3 tablespoons heavy cream
1 cup chocolate morsels
3 tablespoons butter or margarine
1/2 cup coarsely chopped Oregon hazelnuts
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.
BROWNIE BATTER: Melt chocolate morsels and butter over simmering water. Cool to 100 -110ÂºF. 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 350Âº oven for approximately 40 minutes. Do not overbake. 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.
Makes 1 8-inch pan.