Ingredients for Kickin Brownies
- Hazelnuts
- 2 tablespoons unsalted butter
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 4 large eggs
- 1 teaspoon vanilla extract
- All Purpose Flour
- Fresh Raspberries
- White Chocolate Chips
- ⅓ cup heavy whipping cream
- Almond Extract
- Semi Sweet Chocolate Chips
- ¼ cup raspberry jam
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How to Make Kickin Brownies
- Preheat oven to 350°F (175°C).
- Spread hazelnuts in a single layer on a baking sheet. Bake for 10-12 minutes, or until skins begin to flake off.
- Let cool slightly, then wrap in a kitchen towel and rub to remove as much of the skins as possible. Cool completely.
- Process hazelnuts in a food processor until finely chopped. Set aside.
- Lightly grease two 8x8 inch square baking pans. Line the bottoms with foil, and lightly grease the foil.
- Melt butter in a medium saucepan over medium heat. Remove from heat.
- Whisk in sugar and cocoa powder until smooth.
- Stir in eggs one at a time, then stir in vanilla extract until well combined.
- Gradually add flour, mixing until just blended. Do not overmix.
- Pour batter evenly into prepared pans.
- Gently press raspberries into the batter.
- Bake for 15-20 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Cool completely in pans on a wire rack.
- Place a wire rack over the top of one pan and invert to release the brownie. Remove foil.
- Repeat with the second brownie.
- **Prepare White Ganache:** Combine ½ cup white chocolate chips and ½ cup heavy cream in a medium saucepan. Heat over medium heat until chocolate is half melted, stirring occasionally. Remove from heat, stir in remaining white chocolate chips and almond extract until smooth. Keep warm.
- **Prepare Dark Chocolate Ganache:** Combine ⅓ cup heavy cream and 2 tablespoons butter in a small saucepan. Heat over medium heat until mixture boils, stirring frequently. Remove from heat. Stir in chocolate chips and vanilla until smooth, returning to heat for 20-30 second intervals as needed to melt chocolate completely. Keep warm.
- Reserve 2 tablespoons of white ganache.
- Spread remaining white ganache evenly over one brownie.
- Spread raspberry jam on top of the white ganache.
- Drizzle with reserved white ganache and then the dark chocolate ganache.
- Top with chopped hazelnuts (optional).
- Let the ganache set before cutting and serving.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
147g
Fat
54g
Carbs
15g
