Hazelnut-Cream Cheese Brownies - April, 2021.

April is the slowest month for my brownie business. I am convinced it is because of tax season.

Due to my personal agony (everyone has to be better organized than I am), I think baking a lush decadent dessert is the answer to everything.

This home recipe soothes the angry heart – or if you get a refund – the happy heart! The big deduction here - this recipe is gluten-free!

• Ingredients
• Filling
• 4 ounces cream cheese softened to room temperature
• ¼ cup granulated sugar
• 1 egg white (large egg)
• Brownie Batter
• 4 ounces unsweetened chocolate – chopped into same sized pieces
• 8 tablespoons (1 stick) unsalted butter
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ¾ cup hazelnut flour
• ¼ cup gluten-free baking flour
• Big pinch of salt
• ¼ cup coarsely chopped hazelnuts with skins removed – toasted

• Directions
• Grease 9” baking pan with butter/cooking spray and dust with gluten-free flour.
• Tap out the excess flour.
• Preheat the oven to 350 degrees F.
• Filling
• Beat the cream cheese and sugar in a medium-sized bowl with an electric mixer.
• Add the egg white and beat until all is well combined. Pour the mixture into a plastic or pastry bag.
• Put in the refrigerator.
• Brownie Batter
• Melt the chocolate and butter in a small heavy-bottomed saucepan over low heat.
• Remove the saucepan from the heat and stir the mixture until it is smooth. Set aside to cool slightly.
• Beat the sugar, eggs and vanilla in a large mixing bowl with an electric mixer. It will become thick and lemony in color.
• Pour in the chocolate and butter. Beat until well combined. Stir in the hazelnut flour until well combined.
• Measure the gluten-free flour and salt and sift directly into the brownie batter.
• Stir into the batter gently until well combined
• With a spatula, spread the brownie batter evenly into the prepared pan.
• Pipe in the filling. Put in the filling into a zip-lock plastic bag. Snip a tiny hole at one end of the bottom corners.
• Press the top of the bag and pipe in 12-16 big dots on top of the brownie batter.
• With a dull-edged knife (butter knife) dip into the brownie batter and mingle the filling. Sprinkle chopped hazelnuts on top.
• Bake for 32-35 minutes. A toothpick inserted in the middle of the pan should come out clean or with only crumbs, not batter. The cream cheese will be slightly golden in color.
• Remove the pan from the oven and let cool for at least 1 hour. Cut just before serving. If you bake before serving – refrigerate
• Makes 12-18 pieces depending on how you cut.