I've been making these for 11 years, since they were first in the magazine, and they're great--but instead of "chocolate morsels" use good quality bittersweet chocolate baking pastilles. If you use (as I think the recipe implies) chocolate chips, the batter is too stiff. They work well for catering, a triple recipe makes half a sheet-pan.
Cream Cheese–Hazelnut Brownies
These are not your ordinary brownies so serve them with an extraordinary tawny port.
See SAVEUR's recommended Dessert Wines
See SAVEUR's recommended Dessert Wines
Credit: Christopher Hirsheimer
MAKES 16 BROWNIES
To roast hazelnuts for this recipe (which we based on one favored by Oregon's Hazelnut Marketing Board), spread shelled nuts in a shallow pan and bake in a 275° oven for 20–30 minutes, or until the skins crack. Cool, then rub the hazelnuts with a rough cloth to remove skins.
FOR THE FILLING:
4 oz. cream cheese, softened
1⁄4 cup sugar
1 egg
2 tsp. fresh lemon juice
1⁄2 tsp. vanilla extract
1⁄4 cup finely ground roasted hazelnuts
FOR THE BATTER:
1 cup semisweet chocolate morsels
4 tbsp. butter
3⁄4 cup flour
2 tbsp. unsweetened cocoa
1⁄2 tsp. baking powder
1⁄4 tsp. salt
3⁄4 cup sugar
2 eggs
1 tsp. vanilla extract
1⁄2 cup coarsely chopped roasted hazelnuts
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.
Ratings & Reviews (2)
I feel very sorry for the person who has been making these for 11 years. This is a sad excuse of a brownie. In fact, I don't think I can call this a brownie. It's cakey, and doesn't have much chocolate flavor. Brownies should be wet, fudgy, and have over the top chocolate flavor. These don't. Do yourself a favor and don't make these.
Cream Cheese–Hazelnut Brownies
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