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Raspberry-Hazelnut Brownies

Source of Recipe


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List of Ingredients



• -- Crust --
  
• 1 cup butter, softened
  
• 3/4 cup confectioners' sugar
  
• 1-3/4 cups all-purpose flour
  
• 1 cup hazelnuts, toasted, skinned, and finely chopped
  
• *
  
• -- Filling --
  
• 1 jar (12 oz.) seedless raspberry preserves
  
• 1 cup butter
  
• 5 ounces unsweetened chocolate squares, coarsely chopped
  
• 3 large eggs, lightly beaten
  
• 2 cups granulated sugar
  
• 1/4 tsp salt
  
• 1 tsp vanilla extract
  
• 1 cup all-purpose flour
  
• *
  
• 6 ounces semisweet chocolate squares, melted and cooled
  
• 1/2 pint fresh whole raspberries, for garnish (opt.)
  






Instructions



1. Heat oven to 350 degrees (F).
   
   
2. Make crust: Line a 15-1/2 x 10-1/2" jelly-roll pan with foil. Beat butter and confectioners' sugar in a large mixing bowl until light and fluffy. Add flour and hazelnuts, beating just until mixed. Spread dough evenly in the prepared pan. Bake 18 to 20 minutes, until top is lightly browned. Cool for 30 minutes.
   
   
3. Make filling: Spread crust evenly with raspberry preserves. Refrigerate until preserves are firm, about 20 minutes.
   
   
4. Meanwhile, melt butter with unsweetened chocolate over low heat in a small saucepan. Beat eggs, granulated sugar, and salt in a large mixing bowl until thick and fluffy. Beat in chocolate mixture and vanilla. Stir in flour. Pour chocolate filling over preserves. Bake 20 to 25 minutes, until a toothpick inserted in the center comes out barely clean. Cool in pan on a wire rack.
   
   
5. Lift brownies out of pan by foil edges and peel off foil. Spread top evenly with melted chocolate. Garnish with fresh raspberries, if desired. Let stand until chocolate sets.
   
   Cut into 1-inch squares.
   
   Makes 12 dozen brownies.
   
   






Final Comments


NOTE: To toast hazelnuts, arrange them in a single layer on a baking sheet. Bake at 350 degrees until lightly browned and skins are crackly -- 12 to 15 minutes. Wrap nuts in a clean kitchen towel and let stand 5 minutes. To remove the skins from the nuts, rub with the towel. Cool completely.