Easy Chocolate Hazelnut Swirl Brownies
If you want to add more American recipes to your recipe box, Easy Chocolate Hazelnut Swirl Brownies might be a recipe you should try. This recipe makes 12 servings with 221 calories, 3g of protein, and 11g of fat each. For 40 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. 31 person have tried and liked this recipe. It works well as a side dish. If you have granulated sugar, egg, cream cheese, and a few other ingredients on hand, you can make it. It is brought to you by Cookie Madness. It is a good option if you're following a lacto ovo vegetarian diet. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 8%. This score is very bad (but still fixable). Similar recipes include Easy Pumpkin Swirl Chocolate Brownies, Chocolate-Hazelnut Swirl Bread, and Chocolate Hazelnut Swirl Baked Doughnuts.
Servings: 12
Preparation duration: 10 minutes
Ingredients:
1 pouch brownie mix (Betty Crocker) for an 8 inch square pan
3 tablespoons of new Jif chocolate hazelnut spread (or another brand)
8 ounces cream cheese, softened
1 large egg, at room temperature
1/4 cup granulated sugar
1/8 teaspoon hazelnut extract (optional)
Oil, egg and water as indicated on package
1 teaspoon vanilla extract
Equipment:
mixing bowl
knife
aluminum foil
oven
frying pan
wire rack
Cooking instruction summary:
Preheat the oven to 350 degrees F. Line an 8 inch square metal pan with foil and spray foil with cooking spray.Prepare brownie batter as directed on package and spread batter in the pan.In a mixing bowl, beat the cream cheese and sugar until smooth. Beat in the egg and vanilla. Put about 2/3 of the cream cheese mixture over the brownie batter. To the remaining cream cheese mixture, add the hazelnut spread, remaining cream and hazelnut extract (if using). Drop spoonfuls of hazelnut mixture over the cream cheese mixture and marble gently with a knife.Bake on center rack of the oven for about 28 to 30 minutes. Mine were still quite jiggly when I took them out, but like most cheesecakes, they set as they cool. Remove from the oven and cool completely on a cooling rack. Refrigerate for at least 3 hours (I chilled mine overnight).When ready to serve, lift the bars out of the pan by lifting up the foil. Cut into 12 or 16 squares, depending on the occasion.
Step by step:
1. Preheat the oven to 350 degrees F. Line an 8 inch square metal pan with foil and spray foil with cooking spray.Prepare brownie batter as directed on package and spread batter in the pan.In a mixing bowl, beat the cream cheese and sugar until smooth. Beat in the egg and vanilla. Put about 2/3 of the cream cheese mixture over the brownie batter. To the remaining cream cheese mixture, add the hazelnut spread, remaining cream and hazelnut extract (if using). Drop spoonfuls of hazelnut mixture over the cream cheese mixture and marble gently with a knife.
2. Bake on center rack of the oven for about 28 to 30 minutes. Mine were still quite jiggly when I took them out, but like most cheesecakes, they set as they cool.
3. Remove from the oven and cool completely on a cooling rack. Refrigerate for at least 3 hours (I chilled mine overnight).When ready to serve, lift the bars out of the pan by lifting up the foil.
4. Cut into 12 or 16 squares, depending on the occasion.
Nutrition Information:
covered percent of daily need
