MAKES 16 BROWNIES

To roast hazelnuts for this recipe (which we based on one favored by Oregon's Hazelnut Marketing Board), spread shelled nuts in a shallow pan and bake in a 275° oven for 20–30 minutes, or until the skins crack. Cool, then rub the hazelnuts with a rough cloth to remove skins.

FOR THE FILLING:
4 oz. cream cheese, softened
1⁄4 cup sugar
1 egg
2 tsp. fresh lemon juice
1⁄2 tsp. vanilla extract
1⁄4 cup finely ground roasted hazelnuts

FOR THE BATTER:
1 cup semisweet chocolate morsels
4 tbsp. butter
3⁄4 cup flour
2 tbsp. unsweetened cocoa
1⁄2 tsp. baking powder
1⁄4 tsp. salt
3⁄4 cup sugar
2 eggs
1 tsp. vanilla extract
1⁄2 cup coarsely chopped roasted hazelnuts

1. For the filling: Put cream cheese and sugar into a large mixing bowl and beat with an electric mixer on medium speed until smooth. Add egg, lemon juice, and vanilla and continue beating until well mixed. Fold in hazelnuts with a rubber spatula. Cover with plastic wrap and refrigerate.

2. For the batter: Melt chocolate and butter together in the top of a double boiler set over a pan of simmering water over medium heat. Remove pan from heat and set aside.

3. Sift flour, cocoa, baking powder, and salt together into a medium bowl and set aside.

4. Preheat oven to 350°. Put sugar, eggs, and vanilla into a large mixing bowl and beat with an electric mixer on medium speed until smooth and pale yellow, about 2 minutes. Beat in melted-chocolate mixture, then add flour mixture and continue beating until mixture is smooth. Fold in hazelnuts with a rubber spatula.

5. Spread half the batter into a greased and floured 8" square cake pan. Spread filling over batter. Gently spread remaining batter over filling. Pull a rubber spatula through layers to create a marbled effect. Bake until toothpick inserted in center comes out nearly clean, about 40 minutes. Allow to cool before cutting into 2" squares.