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Raspberry Hazelnut Brownies
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Raspberries taste wonderful with chocolate, and so do hazelnuts. All three flavors unite compatibly in this cake-like brownie.
1/3 cup raspberry preserves, forced through a fine sieve to remove
seeds if desired
3-1/2 oz. unsweetened chocolate, chopped
1-1/4 sticks (10 tbl.) unsalted butter, cut into pieces
1 cup sugar
1 tsp. vanilla
1/4 tsp. almond extract
2 large eggs
3/4 cup all-purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup hazelnuts, toasted, skinned and chopped fine
Preheat oven to 350°. 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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