Raspberry-Hazelnut Swirl Brownies

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

Line a 13x9x2-inch baking pan with heavy foil, extending foil over edges of the pan. Butter the foil; set pan aside.

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 the warm chocolate mixture; cool to room temperature.

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.

In a small bowl, stir raspberry preserves until smooth. Spoon preserves over brownie batter in pan. Swirl with the top of a table knife.

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 the pan in refrigerator for several hours. Use foil to lift chilled brownies out of the pan before cutting.)