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.
- 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.