Brownies: who doesn’t love ’em? Well, my mom, for one. She doesn’t like much that involves chocolate. {I know, how are we related, right?!} So when I make brownies I know I always have to add something that will entice her to at least taste one. In this case, I bribed her with hazelnuts.
Hazelnuts in brownies just work. By adding chopped hazelnuts to the brownie batter, you get a flavorful, nutty crunch in every bite. I also added a black bottom layer to these brownies to complement the chocolatey brownie layer. Also because marbled brownies are just plain pretty.
My mom seems to agree. She ate a whole brownie.
Black Bottom Hazelnut Brownies
Makes 16 brownies
Ingredients:
Black Bottom Layer
- 4 ounces cream cheese, at room temperature
- 1/2 cup sugar
- 1 egg
- 1 tablespoon lemon juice
- 1 cup semi-sweet chocolate chips
Brownie Layer
- 3/4 cup semi-sweet chocolate chips
- 1/2 stick unsalted butter, cubed
- 3/4 cup sugar
- 2 eggs, at room temperature
- 1 tablespoon vanilla extract
- 1 cup flour
- Pinch of salt
- 1 cup chopped hazelnuts
- Optional: 1 cup semi-sweet chocolate chips
Instructions:
- Grease a 9×9 pan, and pre-heat the oven to 350 degrees while you make the black bottom and brownie layers.
Black Bottom Layer
- In a small bowl, whisk together the cream cheese and sugar until combined.
- Whisk in the egg and lemon juice.
- Stir in the chocolate chips.
- Refrigerate while you make the brownie layer.
Brownie Layer
- In a medium glass bowl, microwave the chocolate chips and butter in 30-second increments, stirring after every 30 seconds, until the chocolate and butter have melted. Stir until combined.
- Let the chocolate cool slightly.
- Once the chocolate has cooled, whisk in the sugar, eggs, and vanilla extract until smooth and combined.
- Add the flour and salt, mixing with a wooden spoon or spatula until all the flour has mixed into the chocolate mixture.
- Stir in the chopped hazelnuts and (if using) the extra chocolate chips.
Assemble
- Using a greased spatula, spread half of the brownie layer into the bottom of the greased pan.
- Add the refrigerated black bottom layer.
- Place the pan in the freezer for 5 minutes.
- Add the remaining brownie layer on top of the black bottom layer, using your spatula (and hands, if necessary) to cover the cream cheese layer.
- Use a knife to make a marble pattern by gently swirling the knife up and down the pan.
- Bake at 350 degrees for 30-35 minutes, or until a tester inserted in the middle comes out clean (a few crumbs are ok).
- Let cool completely before enjoying!
Original recipe by La Casa de Sweets, inspired by Fat Witch Brownies
I will eat anything that is chocolate + hazelnut. These look so good!
Thanks, Hannah!
Yum! These are some great looking brownies!