Using a medium bowl, add all ingredients for the hazelnut cheesecake layer (softened cream cheese, hazelnut spread, brown sugar and egg); whisk until smooth. Set mixture aside.

Preheat oven to 350°F.

Line an 8”x8” baking pan with aluminum foil, allowing 2” of overhang on all sides. Set pan aside.

Using a medium saucepan, add the butter, unsweetened chocolate and 1 cup of chocolate chips. Place over medium-low heat, stirring often, until butter and chocolate have fully melted; set pan aside to cool.

In a large bowl, mix together the eggs, sugar and vanilla. Stir the egg mixture into the warm (not hot!) chocolate mixture.

In a medium bowl, sift together the flour, baking powder and salt. Stir the flour mixture into the chocolate mixture.

Stir the remaining ¾ cup of chocolate chips into the batter.

Spread half of brownie batter evenly into prepared pan.

Spread hazelnut filling evenly over batter.

Spread remaining brownie batter evenly on top of hazelnut layer.

Sprinkle chopped hazelnuts evenly on top.

Bake for 45 minutes and then tent top with aluminum foil. Continue baking for another 45-50 minutes, or until a toothpick inserted into center of brownies comes out mostly clean. (Note: Remember, there is a cheesecake layer inside the brownies, so the toothpick won’t be perfectly clean. Just make sure it doesn’t look wet.)

Let cool for 1 hour and then sprinkle chopped Baci Perugina chocolates on top.

Let brownies cool completely before slicing. Brownies can be served warm or refrigerated and served cold.