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| 4 x ca. 30 g | cream cheese room temperature |
| 1/4 Tasse | sugar granulated |
| 1 | egg |
| 2 Teelöffel | lemon juice |
| 1/2 Teelöffel | vanilla |
| 1/4 Tasse | Oregon hazelnut meal* |
| 6 x ca. 30 g | chocolate chips semisweet |
| 1/4 Tasse | butter or margarine |
| 3/4 Tasse | All-purpose white flour |
| 2 Esslöffel | cocoa |
| 1/2 Teelöffel | baking powder |
| 1/4 Teelöffel | salt |
| 3/4 Tasse | sugar granulated |
| 2 | eggs |
| 1 Teelöffel | vanilla |
| 1/2 Tasse | Oregon hazelnuts roasted & coarsely chopped |
| 3 Esslöffel | heavy cream |
| 1 Tasse | Chocolate morsels |
| 3 Esslöffel | butter or margarine |
| 1/2 Tasse | Coarsely chopped hazelnuts (Oregon hazelnuts) |
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*(finely ground roasted hazelnuts)
In 1-quart bowl with electric mixer, beat cream cheese and sugar until smooth. Beat in egg, lemon juice and vanilla. Fold in hazelnut meal. Refrigerate while preparing brownie batter.
Brownie Batter: Melt chocolate chips and butter over simmering water. Cool to 100 -110F. In small bowl, sift together flour, cocoa, baking powder and salt. Reserve. In 2-quart bowl, beat sugar, eggs and vanilla until smooth and lemon colored, about 2 minutes. Beat in melted chocolate and butter. Add dry ingredients and beat until well mixed. Fold in chopped hazelnuts. Spread one half of the chocolate batter into a greased 8-inch square baking pan. Pour cream cheese filling over bottom layer. Gently spread remaining brownie batter over the cream cheese layer. Pull a metal spatula through the batter for a marbleized effect. Bake in 350 oven for approximately 40 minutes. Do not over bake. Cool and serve plain, dusted with powdered sugar, or topped with Chocolate Glaze. Chocolate Glaze: In small saucepan, bring cream to a boil. Cool to room temperature. Melt chocolate and butter over simmering water. Blend in cream. Spread on cooled brownies. Sprinkle with chopped hazelnuts and slice into bars.
Industry and The Hazelnut Marketing Board
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