Chocolate-Hazelnut Cheesecake Brownies
cup unsweetened Dutch-process cocoa powder
cups granulated sugar
13 ounce jar chocolate-hazelnut spread
cups butter, melted and cooled
8 ounce package reduced-fat cream cheese (Neufchchatel, softened
cup granulated sugar
- Preheat oven to 325 degrees F. Grease and lightly flour a 13x9x2-inch baking pan; set aside.
- In a medium bowl, stir together flour and cocoa powder; set aside. In a large bowl, combine 4 eggs, the 2 cups granulated sugar, 1/2 cup of the chocolate-hazelnut spread, and the melted butter. Beat with an electric mixer on low to medium speed until combined. Add flour mixture; stir until smooth. Spread batter in the prepared baking pan; set aside.
- Wash beaters. In another large bowl, combine 4 eggs, cream cheese, the 1/3 cup granulated sugar, and the remaining chocolate-hazelnut spread. Beat on medium speed until combined. Carefully spread over batter in the prepared baking pan.
- Bake for 50 to 55 minutes or until cream cheese layer is firm and set. Cool in pan on a wire rack. Cover and chill before cutting into brownies. If desired, sprinkle brownies with powdered sugar. Makes 32 brownies.