12 ounces bittersweet or semisweet
chocolate, coarsely chopped, divided
3/4 cup unsalted butter
1/4 cup hazelnut or vegetable oil
1 1/2 cups granulated sugar
1 teaspoon vanilla extract
1 cup all-purpose flour, sifted
3/4 cup hazelnuts (filberts), toasted,
skinned and coarsely chopped
Combine 4 ounces chocolate, butter and oil in the top of a double boiler over simmering water. Heat until chocolate and butter melt, stirring occasionally. Let cool.
Beat sugar, eggs and vanilla extract in mixing bowl until mixed. Add melted chocolate mixture and flour; stir until blended. Stir in the remaining ounces chocolate and hazelnuts. Pour batter into buttered 9-inch square baking pan. Bake in a preheated 350 degree F oven about 55 minutes, or until a wooden pick inserted in center comes out sticky but not wet. Let cool completely, then cut into squares.