Chocolate Hazelnut Cheesecake Brownies

This is a decadent little brownie which I am sure is not part of anyone's weight loss regime.  But hey you've got to splurge every once in a while right? This recipe has two parts, the cake-like bottom and a creamy top...all in chocolate hazelnut! I used 16 ounces of cream cheese along with 8 eggs and an entire jar of hazelnut spread. I then decided to add some toffee bites to the top to provide a crunchy contrast to the brownie's creaminess, and the little bit of toffee saltiness highlights the chocolate flavor.

Ingredients:

2 cups of flour

1/2 cup of powdered cocoa like Hershey's

8 eggs

2 1/2 cups of sugar

1 13 or 14 oz jar of chocolate-hazelnut spread

1 1/3 cups of butter, melted and cooled

2 8 oz. pkg. of Neufchatel cream cheese, softened

Heath English Toffee Bites

 First preheat your oven to 325 degrees and spray coat a 13 x 9 x 2 inch baking pan with cooking spray, then set it aside. Next in a medium mixing bowl, mix together the flour and cocoa.

In a large mixing bowl beat with an electric mixer on low to medium speed...4 of the eggs with the sugar, 1/2 cup of the hazelnut spread and the melted butter until combined  Now fold in the flour mixture and beat until smooth. Pour this mixture into your prepared pan and spread it out evenly.

Wash the mixer's beaters and in another large bowl beat the cream cheese with the remaining 1/3 cup of sugar on medium speed until light and fluffy. Beat in 4 eggs and remaining hazelnut spread until all ingredients are combined. Then carefully pour over the batter in the pan and spread out evenly. Place in the oven and bake for 50-55 minutes until the cheese layer is set and firm. Cover and chill before serving. Sprinkle with Heath English Toffee Bites.

Just perfect with a nice cold glass of milk!

(This recipe was adapted from Better Homes & Gardens Fall Baking 2013 issue)

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