2 (1-ounce) squares unsweetened baking chocolate
1 cup sugar
3/4 cup all-purpose flour
2 cups powdered sugar
1/2 teaspoon vanilla
1/2 cup hazelnuts, toasted, coarsely chopped*
1/4 cup real semi-sweet chocolate chips
1/4 teaspoon shortening
Heat oven to 350°F. Grease 8-inch square baking pan; set aside.
Melt 1/2 cup butter and baking chocolate in 2-quart saucepan over medium heat, stirring constantly, 4-6 minutes or until smooth. Stir in all remaining brownie ingredients until well mixed.
Spread brownie mixture into prepared pan. Bake 25-30 minutes or until brownies begin to pull away from sides of pan. (Do not overbake.) Cool completely.
Combine all filling ingredients except nuts in bowl. Beat at medium-low speed, scraping bowl often, until smooth and creamy. Spread filling over cooled brownies; sprinkle with toasted nuts. Lightly press into filling.
Melt chocolate chips and shortening in 1-quart saucepan over low heat, stirring occasionally, 1-2 minutes or until smooth. Drizzle over filling and nuts. Cover; refrigerate at least 1 hour or until serving time.
Let stand at room temperature 15 minutes before cutting. Cut into bars. Store refrigerated.
*Substitute 1/2 cup salted peanuts.
To toast hazelnuts, spread evenly in shallow baking pan. Bake at 350°F, stirring once, 12-15 minutes. Cool slightly. Rub hazelnuts to remove outer skins. Cool completely.