Hazelnut Cream Cheese Brownies
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 100-110
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.