Raspberry-Hazelnut Swirl Brownies | Midwest Living
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Raspberry-Hazelnut Swirl Brownies

Raspberry-Hazelnut Swirl Brownies

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  • Makes: 24 servings
  • Yield: 24 bars
  • Prep 30 mins
  • Bake 35 mins

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Ingredients

  • 1 cup butter
  • 8 ounces bittersweet chocolate, coarsely chopped
  • 3 ounces semisweet chocolate, coarsely chopped
  • 4 eggs, lightly beaten
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 2 teaspoons vanilla
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup chopped toasted hazelnuts
  • 3/4 cup seedless raspberry preserves

Directions

  1. Line a 13x9x2-inch baking pan with heavy foil, extending foil over edges of the pan. Butter the foil; set pan aside.
  2. In a heavy large saucepan, heat 1 cup butter and the chocolates over low heat, stirring constantly, until chocolate is melted and smooth. Set aside to cool slightly. In a medium bowl, stir together eggs, granulated sugar, brown sugar and vanilla. Stir into warm chocolate mixture; cool to room temperature.
  3. In a small bowl, stir together flour, baking powder and salt. Fold flour mixture into chocolate mixture. Add the 1 cup hazelnuts to brownie batter. Spread the batter in the prepared pan.
  4. In a small bowl, stir raspberry preserves until smooth. Spoon preserves over brownie batter in pan. Swirl with the top of a table knife.
  5. Bake in a 350 degrees oven for 35 to 40 minutes or until brownies appear shiny, begin to crack on top and appear set. (Do not overbake.) Cool completely in pan on a wire rack; then cut into bars. (For cleaner cuts, you can chill brownies in pan in refrigerator for several hours. Use foil to lift chilled brownies out of pan before cutting.)

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