Cream Cheese–Hazelnut Brownies

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

Instructions

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.