| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 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 |
|
* (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 100-110 degree Fahrenheit. 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 degree oven for approximately 40 minutes. Do not over bake. Cool and serve plain, dusted with powdered sugar.
Hazelnut Industry and The Hazelnut Marketing Board
|
|
Anmerkungen zum Rezept:
|
