*If you don't have hazelnut flour or meal, you can make your own by carefully grinding hazelnuts. Put roasted hazelnuts and about 2 tablespoons of the sugar in a blender, grinder or food processor. Process a couple seconds at a time. Be carefully not to over process, or it will turn into hazelnut butter.

Preheat oven to 350º F.

Line an 8- or 9-inch baking pan with foil, bringing it up and over the sides. Grease the foil lightly. Also butter a small glass bowl.

Cream the butter and sugar (minus the 2 tablespoons of sugar if you made your own flour). It will be pale yellow and fluffy. Don't over beat. Stir in vanilla and lightly beaten eggs.

Break the unsweetened chocolate into pieces and melt in the microwave in the buttered bowl, stirring every 30-40 seconds. Don't over heat. If it's almost melted, take it out and stir til the last bits melt. Let it cool slightly and then scrape and stir into the butter mixture.

Mix salt and tea into 3/4 cup hazelnut flour in a small bowl. Incorporate into the butter-chocolate mixture. Don't over mix. Add more flour if necessary, a spoonful at a time. The batter should be on the thick side. Gently stir in chocolate chunks if using.

Pour the batter into the greased baking pan using a scraper. Bake for 25-30 minutes. The center should be set, but not dry. It will continue to cook after it's removed from the oven. Place the pan on a rack until completely cool. If it still seems more fragile than you like, place it in the refrigerator for a few hours or overnight. When ready, lift the foil out of the pan and cut into 9 or 16 squares, depending on the size brownie you want. Peel the foil off the sides and bottom.

Serve topped with vanilla ice cream and garnished with chopped nuts and tea sprinkles.

Keep brownies in an airtight container for a few days. Don't stack brownies to store without putting something between the layers.