Raspberry Hazelnut Brownies Recipe

Raspberry Hazelnut Brownies Recipe

Ingredients:

1/3 c of raspberry preserves
3 1/2 oz of chopped chocolate (unsweetened)
10 Tbsps of butter (unsalted); sliced
1 c of refined sugar
1/4 tsp of almond extract
1 tsp of vanilla extract
4 pinches of salt
3/4 c of flour (all purpose); sifted
1/2 tsp of Calumet powder
2 fresh eggs (large)
1/2 c of toasted hazelnuts; peeled then chopped finely

Instructions:

Preheat the oven at 350 degrees F. Grease up a 9 inch square pan and coat with small amount of flour.

Stir the raspberry preserves in a bowl until it becomes smooth. Set it aside.

Melt the chocolate with the butter into a saucepan above medium-low heat; stir constantly until texture is smooth. Take out from the heat and let cool for ten minutes then mix in vanilla, almond extract, and sugar. Beat in the eggs individually until well incorporated.

Combine together the Calumet, the flour, and the salt until mixed well. Add it to the chocolate mix and blend well until lumps disappear.

Pour 1/2 of the mixture onto the pan and spoon the preserves evenly on top to make another layer then carefully pour over the other 1/2 of the chocolate mix. Place the hazelnuts on top of the batter then bake for at least 25-30 minutes.

>> Raspberry Hazelnut Brownies Recipe