Ingredients:
- 1 cup hazelnuts
- 1 cup granulated sugar
- 1/4 cup water
- 1 cup unsalted butter
- 8 ounces bittersweet chocolate, chopped
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/4 teaspoon salt
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Instructions:
Preheat oven to 350F 175C
Line a 9x13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal
Toast hazelnuts in a dry skillet over medium heat until fragrant and skins start to loosen, about 5 minutes
Rub nuts in a clean kitchen towel to remove skins
Chop hazelnuts and set aside
In a saucepan, combine 1 cup sugar and water for the hazelnut praline
Cook over medium-high heat, swirling pan occasionally, until sugar dissolves and turns a deep amber color, about 10 minutes
Remove from heat, stir in chopped hazelnuts, then pour onto a parchment-lined baking sheet
Let cool completely, then chop into small pieces
In a microwave-safe bowl, melt butter and bittersweet chocolate together in 30-second intervals, stirring in between, until smooth
Let cool slightly
In a large bowl, whisk together 1 1/2 cups sugar, eggs, and vanilla extract until well combined
Stir in the melted chocolate mixture
Fold in flour and salt until just combined
In another bowl, beat cream cheese, 1/4 cup sugar, egg, and vanilla extract until smooth and creamy
Pour half of the brownie batter into the prepared pan and spread evenly
Drop spoonfuls of the cream cheese mixture and hazelnut praline pieces over the batter
Pour remaining brownie batter over the top and spread to cover
Use a knife to gently swirl the layers together
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs
Let cool completely in the pan before slicing into squares
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