½ cup butter or margarine
4 1-ounce squares semisweet chocolate,
                                                    chopped
3 eggs, lightly beaten
1 teaspoon vanilla extract
½ cup chopped hazelnuts
½ cup semisweet chocolate morsels
1½ cups self-rising flour
Chocolate Glaze (below)

Preheat oven to 350°F.  Spray a 10-inch springform pan with non-stick vegetable spray.

In a small saucepan, combine butter and chocolate; cook, stirring constantly, until mixture is melted and smooth.  Transfer to a large bowl.  Add sugar, stirring for 2 minutes.  Add eggs and vanilla, beating until blended.  Stir in hazelnuts and chocolate morsels.  Add flour, stirring until blended.  Pour batter into prepared springform pan.

Bake for 45 minutes or until top looks dry and edges begin to pull away from sides of pan.  Cool on a wire rack.

CHOCOLATE GLAZE

8 ounces semisweet chocolate chips
¼ cup hazelnut liqueur

In top of double boiler over simmering water, melt chocolate chips, stirring until smooth.  Add liqueur, stirring until well blended and smooth.  Pour over brownies, spreading evening.  Let stand until glaze sets.  Release sides of pan.  Cut brownies into wedges.

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