Tonight was the spring concert for H's orchestra and they requested volunteers to bring desserts and drinks so they could have a small reception after the concert. I volunteered to bring brownies and dug up an old favorite. The concert was amazing - a very talented group of kids. I served the brownies on a thrift store plate - it's more environmentally friendly than a disposable serving dish and I'm not too concerned if it doesn't make it home again!
Raspberry Hazelnut Brownies (adapted from Gourmet 1996 recipe)
1/3 cup raspberry preserves, forced through a fine sieve to remove seeds if desired (I don't bother with this)
3 1/2 ounces unsweetened chocolate, chopped
1 1/4 sticks (10 T.) Earth Balance margarine
1 cup sugar
1 teaspoon vanilla
1/4 teaspoon almond extract
Ener-G egg replacer to make 2 eggs
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup hazelnuts, toasted, skinned and chopped fine
Preheat oven to 350°F. and grease 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 margarine over low heat, stirring, until smooth and remove pan from heat. Cool mixture 10 minutes and stir in sugar, vanilla, and almond extract. Add prepared ener-g eggs, 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 35 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.
I find that these really benefit from a little time in the fridge after they've cooled. It helps to firm them up and keep them from being too crumbly. These disappeared very quickly tonight - we had fun watching people enjoy them. I made a double batch so we got to have a few at home too. It's such a great combination - chocolate, raspberry and hazelnuts.