| 1 | *(finely ground roasted hazelnuts) in 1-quart bowl with electric mixer, beat cream cheese and sugar until smooth. |
| 2 | Beat in egg, lemon juice and vanilla. |
| 3 | Fold in hazelnut meal. |
| 4 | Refrigerate while preparing brownie batter. |
| 5 | Brownie batter: melt chocolate chips and butter over simmering water. |
| 6 | Cool to 100 -110°F. |
| 7 | In small bowl, sift together flour, cocoa, baking powder and salt. |
| 8 | Reserve. |
| 9 | In 2-quart bowl, beat sugar, eggs and vanilla until smooth and lemon colored, about 2 minutes. |
| 10 | Beat in melted chocolate and butter. |
| 11 | Add dry ingredients and beat until well mixed. |
| 12 | Fold in chopped hazelnuts. |
| 13 | Spread one half of the chocolate batter into a greased 8-inch square baking pan. |
| 14 | Pour cream cheese filling over bottom layer. |
| 15 | Gently spread remaining brownie batter over the cream cheese layer. |
| 16 | Pull a metal spatula through the batter for a marbleized effect. |
| 17 | Bake in 350 oven for approximately 40 minutes. |
| 18 | Do not over bake. |
| 19 | Cool and serve plain, dusted with powdered sugar, or topped with chocolate glaze. |
| 20 | Chocolate glaze: in small saucepan, bring cream to a boil. |
| 21 | Cool to room temperature. |
| 22 | Melt chocolate and butter over simmering water. |
| 23 | Blend in cream. |
| 24 | Spread on cooled brownies. |
| 25 | Sprinkle with chopped hazelnuts and slice into bars. |
| 26 | * cookfdn brings you this recipe with permission |
