Directions Heat oven to 350F. Line 15 1/2" x 10 1/2" x 1" jelly roll pan with foil; grease foil. Melt butter in small saucepan; remove from heat. Stir in cocoa until smooth. Beat eggs in medium bowl; gradually add sugar, beating until fluffy. Stir together flour, baking powder and salt; add to egg mixture. Add cocoa mixture and vanilla; beat well. Stir in nuts. Spread batter into prepared pan. Bake 12 to 14 minutes or until top springs back when touched lightly in center. Cool completely in pan on wire rack; remove from pan to cutting board. Remove foil; cut brownie in half crosswise. Spread one half with CREAMY FILLING; top with second half. Spread MINI CHIP GLAZE over top; sprinkle with almonds, if desired. After glaze has set, cut into bars. Makes about 24 brownies. Recipe & photo: Hershey's Kitchens CREAMY FILLING 1 (3 oz.) pkg. softened cream cheese 2 tbsp. softened butter or margarine 1 tsp. vanilla extract 1 1/2 cups powdered sugar Beat cream cheese, butter and vanilla in small bowl. Gradually add powdered sugar, beating until of spreading consistency. MINI CHIP GLAZE 1/4 cup sugar 2 tbsp. water 1/2 cup Hershey's Mini Chips Semi-Sweet Chocolate In small saucepan, heat sugar and water to boiling. Remove from heat. Immediately add chocolate chips, stirring until melted.