As if one new product discovery wasn’t enough, yesterday I found two more – JIF’s new chocolate hazelnut spread and McCormick’s new hazelnut extract. Talk about a banner week at the grocery store!
I put both items in the cart without a second thought as to how I’d use them, but I knew I would. And as it happened, I used them much sooner than expected. Last night, after browsing Pinterest and seeing a bunch of brownies, Fuzz and I headed to the kitchen for some late night baking. I did all the work while Fuzz pretended to be interested in order to avoid going to bed.
Being impromptu brownies, these were made with ingredients on hand – the new JIF spread, some hazelnut extract and a pouch of Betty Crocker brownie mix. I may take them to the school and see if I can bribe the ladies in the office to sell me a yearbook, even though yearbooks are sold out and there’s a waiting list. I didn’t order one for Fuzz because we buy one every year and she’s not in it. The year I don’t buy one, she’s in it 11 times. Ack. Anyway.
Easy Chocolate Hazelnut Swirl Brownies
- 1 pouch brownie mix Betty Crocker for an 8 inch square pan
- Oil egg and water as indicated on package
- 8 ounces cream cheese softened
- 1/4 cup granulated sugar
- 1 large egg at room temperature
- 1 teaspoon vanilla extract
- 3 tablespoons of new Jif chocolate hazelnut spread or another brand
- 1/8 teaspoon hazelnut extract optional
- 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.
Upstate NY Native
Martha – I buy a ton of Nutella – what’s the website?
OMG – I just added these to my grocery list!
I’ve been wondering about this, and their chocolate peanut butter – not sure if the latter is available in Jars yet though.
Martha in KS
I wondered the same thing as Fallon. Nutella lost a lawsuit about falsely advertising their product as “nutritious, etc”. I went online & filled out a form to get $$ from the settlement since I’ve bought several jars. You can do the same – no proof of purchase required.
I’ve seen the commercials for that Jif spread but can’t find it around here yet. On the lookout though!
I looked for it and couldn’t find it. 🙁 I’ll keep looking, though!
Not having any Nutella in front of me and going only by the JIF, it seems to have a slightly creamier texture than Nutella. And I’m perceiving it as a bit less sweet, but I’d have to have both in front of me to do a good job comparing.
Also, I’m going to lower the amount of hazelnut extract from 1/4 to 1/8. The 1/4 is pretty strong.
looks like nutella has slightly less calories and lots less sodium. That means jif should taste better right? 😉
Yes, what Fallon said…
Which tastes better.. Nutella or Jif’s new Chocolate Hazelnut spread?