Hazelnut Cream Cheese Brownies (Chocolate Glaze)
Yield:1 8-inch pan. 

CREAM CHEESE FILLING: 

       4 ounces cream cheese, room temperature 
       1/4 cup granulated sugar 
       1 egg 
       2 teaspoons lemon juice 
       1/2 teaspoon vanilla 
       1/4 cup Oregon hazelnut meal (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: 

       6 ounces (1 cup) semi-sweet chocolate morsels 
       1/4 cup butter or margarine 
       3/4 cup all-purpose white flour 
       2 tablespoons cocoa 
       1/2 teaspoon baking powder 
       1/4 teaspoon salt 
       3/4 cup granulated sugar 
       2 eggs 
       1 teaspoon vanilla 
       1/2 cup roasted & coarsely chopped Oregon hazelnuts 

Melt chocolate morsels 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: 

       3 tablespoons heavy cream 
       1 cup chocolate morsels 
       3 tablespoons butter or margarine 
       1/2 cup coarsely chopped Oregon hazelnuts 

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.