Raspberry Hazelnut Brownies Recipes
RASPBERRY HAZELNUT BROWNIES
Steps:
- Preheat oven to 350°F. and butter and flour a 9-inch square baking pan, knocking out excess flour.
- In a small bowl stir preserves until smooth. In a heavy 1 1/2-quart saucepan melt chocolate and butter over low heat, stirring, until smooth and remove pan from heat. Cool mixture 10 minutes and stir in sugar, vanilla, and almond extract. Add eggs, 1 at a time, beating well with a wooden spoon until mixture is glossy and smooth. In a bowl sift together flour, baking powder, and salt and add to chocolate mixture, beating just until batter is combined well.
- Spread half of batter evenly in pan. Drop preserves by spoonfuls onto batter and spread carefully to form an even layer. Drop remaining chocolate batter by spoonfuls onto raspberry preserves and spread carefully to form an even top layer. Sprinkle batter evenly with hazelnuts and bake in middle of oven 25 to 30 minutes, or until a tester comes out clean. Cool brownies completely in pan on a rack before cutting into 16 squares. Brownies keep, layered between sheets of wax paper in an airtight container at cool room temperature, 5 days.
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- Preheat oven to 180C/160C fan-forced. Grease an 18cm x 28cm slice pan. Line base and all sides with 2 layers of baking paper, extending paper 2cm above edges of pan.
- Meanwhile, place hazelnut spread in a heatproof bowl over a saucepan of simmering water. Cook, stirring occasionally, for 4 to 5 minutes or until spread just starts to melt.
- With motor operating, gradually beat warm spread into egg mixture. Continue beating for 1 minute or until well combined. Add flour. Beat for 30 seconds or until combined.
- Bake for 40 minutes or until top of brownie is just firm to touch. Stand in pan to cool completely. Serve cut into squares.
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