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Kickin' Brownies

12 cup hazelnuts or 12 cup unblanched almonds
34 cup butter
2 cups sugar
34 cup cocoa powder
3 eggs, lightly beaten
2 teaspoons vanilla
1 cup all-purpose flour
1 12 cups fresh raspberries or 1 12 cups thawed frozen raspberries
1 cup white chocolate chips or 1 cup chopped white chocolate, , divided
3 tablespoons whipping cream
12 teaspoon almond extract
2 tablespoons whipping cream
1 tablespoon butter
12 cup semi-sweet chocolate chips (vanilla) or 12 cup chopped semisweet chocolate (, 3 ounces)
12 teaspoon vanilla
3 tablespoons raspberry jam


Preheat oven to 350F. Spread nuts in single layer on baking sheet. Bake 10 to 12 minutes or until skins begin to flake off; let cool slightly. Wrap hazelnuts in kitchen towel; rub to remove as much of skins as possible. Cool completely. Process nuts in food processor until finely chopped. Set aside. Lightly grease 2 (8-inch) square baking pans. line bottoms of pans with foil; lightly grease foil. Set aside. Melt butter in medium saucepan over medium heat. Remove from heat. Blend in sugar and cocoa powder. Stir in eggs and vanilla until smooth. Stir in flour just until blended. Pour batter evenly into prepared pans. Press raspberries gently into batter. Bake 15 to 20 minutes or until center is just set. Cool completely in pans on wire rack. Hold wire rack over top of 1 pan; invert to release brownie. Remove foil; discard. Place cut over brownie; invert brownie. Prepare Ganaches. Reserve 2 tablespoons White Ganache; spread remaining White Ganache evenly over brownie. Spread raspberry jam on top of ganache. -------WhiteGanache----------. Combine 1/2 cup white chocolate chips and whipping cream in medium saucepan. Heat over medium heat until chocolate is half melted, stirring occasionally. Remove from heat. Stir in remaining 1/2 cup white chocolate chips and almond extract until smooth. Keep warm (ganache is semi-firm at room temperature). Makes 3/4 cup. ------Chocolate Ganache-------. Combine whipping cream and butter in small saucepan. Heat over medium heat until mixture boils, stirring frequently. Remove saucepan from heat. Stir in chocolate and vanilla until smooth, returning to heat for 20 to 30 second intervals as needed to melt chocolate. Keep warm (ganache is semi-firm at room temperature). Makes 1/3 cup.

Source: www.food.com