Chocolate Hazelnut Cheesecake Brownies

Oh man! This poor recipe didn’t stand a chance against my scatterbrained/absentmindedness/disorganized self. If ya can’t tell by my previous statement, I was not prepared this morning.

So usually our weekly routine is to grocery shopping on Saturday mornings after I go to yoga. Yesterday we weren’t able to hit the store so I ever so smugly and quite proudly told Paul that when he made his coffee run this morning, I needed him to get a bag of semi-sweet chocolate chips (mainly because we ate about 3/4 of the bag throughout the week for dessert, don’t judge me). I was even amazed with myself because as soon as I got up I remembered to take out the cream cheese to soften. Oh the over-confidence!

Of course, Paul pulled through with his latte, breakfast sandwich, and chocolate chips. Once I started following the recipe I figured out that I didn’t buy enough dark chocolate (damn 6 oz. package) so I just tossed in the 1/4 cup left of our dessert chocolate chips from the week prior. I then realized we needed 5 eggs. 5 eggs! Holy crap! Oh, and I only had half a cup of brown sugar, not a full cup. So Paul stepped up once again and headed off to the store. While he was gone, I also realized I didn’t have enough cocoa powder. I didn’t have the heart to text him so I just threw in what I had.

The fact that I was this completely unprepared speaks volumes to the strength of this recipe. It actually turned out great! Rich, decadent, and delicious! Perfect holiday treat, even for the non-sweet believers. Happy holidays!!!

Chocolate Hazelnut Cheesecake Brownies (recipe care of bhg.com)

INGREDIENTS: 1 cup butter (two 4-oz. sticks), 7 ounces dark chocolate (chopped), 1 cup packed light brown sugar, ½ cup granulated sugar, 1 teaspoon hazelnut extract or vanilla, 5 eggs, 1 cup plus 1 Tbsp. all-purpose flour, ¼ cup cocoa powder (preferably Dutch-process), 1 eight ounce package cream cheese (at room temperature), ½ cup chocolate-hazelnut spread, 1 cup roasted salted hazelnuts (chopped), ¼ cup dark chocolate chips or chunks

DIRECTIONS: Preheat oven to 350°F. Generously grease a 13×9-inch baking pan. In a large bowl combine butter and chocolate. Microwave until melted, stirring every 30 seconds. Whisk sugars, 1 tsp. salt, and the hazelnut extract into chocolate mixture. Slowly whisk in four of the eggs until just incorporated. Sift together 1 cup of the flour and the cocoa powder; add to melted chocolate mixture. Gently stir until just incorporated. Spread batter evenly in prepared pan. In a medium bowl whisk together the remaining egg and 1 Tbsp. flour. Stir in cream cheese and chocolate-hazelnut spread until smooth and uniform. Drop spoonfuls of cream cheese mixture on batter. Using a skewer or the tip of a knife, swirl mixtures together. Sprinkle with hazelnuts and chocolate chips. Bake 30 to 35 minutes or until slightly puffed, corners have darkened, and a toothpick inserted in center comes out with a few fudgy crumbs and no wet batter. Cool completely. Makes 24 brownies.

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