Black Bottom Hazelnut Brownies

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


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
  • 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.
  • 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

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