Tuesday, May 16, 2006

Raspberry Hazelnut Brownies

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.


KleoPatra said...

mmmmmmmm... brownies!!!

Rasberry and chocolate is one of those combos made in heaven!!!

I have found that with most brownies i've made over the years, refrigeration can do wonders to the texture...

Hope yer doin' better health-wise, too!

L said...

thanks for sharing that recipe! I will have to give them a try.

Anonymous said...

These brownies look so good! Thanks for the recipe.

I also wanted to tell you that after reading your previous post, I went home and panfried my Yves Soy hot dogs. I split them open (like you described) and panfried them in a cast iron skillet with a little olive oil. They really got nice and crispy and the flavor was way better than just boiling them.

This is the ONLY way I'm going to make these now. Thanks so much for the tip.

Dreena said...

Well, I see you didn't disappoint with your baking post!! How delicious do they look??!! Too great, Nancy! ...and I agree, brownies are better after a day in the fridge, even though it's hard to not dig into them when they're still warm! :)

Crystal said...

These brownies look awesome! I will have to try these out and bring them to my next shin-dig. Thanks for the recipe!


Michelle said...

these look sooooo good! i think i'll be making them for our next pot luck :)

Guinnah said...

Kleopatra - I agree about the combination of raspberry and chocolate (OTOH I'm not a big fan of orange and chocolate...). I'm feeling better mostly because I've surrendered and am staying indoors with the windows closed and the AC on. sigh.

Risingphoenix - I hope you enjoy them - I had one today and they tasted even better. I think things always taste better after I've had some distance from cooking them!

Starla - I'm glad the veggie dog idea worked for you. I think it takes plain old veggie dogs and turns them into something pretty darn good. I like to toast french rolls and pile on lots of sauerkraut (did you know that during WWI Americans referred to it as Liberty Cabbage?? Sort of a precursor to the whole freedom fries thing ;-))

Well Dreena - you've certainly been setting the stage with all that baking you've been doing! I just had to have something sweet
:-). I've loved this recipe for a long time!

Crystal - these are good for company - I like to bake them in a tart pan and serve it in wedges with vanilla Rice Dream, drizzled with raspberry sauce. It makes it a lot fancier looking :-)

Michelle - I hope they are a hit! They certainly were last night. Make sure you make enough for you! Though I doubled the batch I still baked them in separate 9" square pans.