Vienna Schnitten Brownies Recipe
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Vienna Schnitten Brownies
BROWNIES
6 tbsp Unsalted butter
3 oz Unsweetened chocolate
- chopped
1 cup All-purpose flour, sifted
3 tbsp Unsweetened cocoa powder
1/2 tsp Salt
1 1/2 cup Sugar
3 tbsp Powdered sugar
2 large Eggs
2 tbsp Raspberry jam
1/2 tsp Raspberry vinegar
1/2 cup Blanched almonds, toasted
- and chopped
1/4 cup Raspberry jam
1/4 tbsp Raspberry vinegar
GLAZE
2 oz Semisweet chocolate, chopped
3 tbsp Raspberry jam
2 tbsp Unsalted butter
1/8 tsp Raspberry vinegar
Position rack in lower third of oven and preheat to 325 degrees.
Butter sides of 9" square baking pan with 2" high sides. Fold an
18"x12" piece of foil in half crosswise. Line pan with foil, allowing
foil to extend over sides. Butter foil. Stir butter and unsweetened
chocolate in heavy saucepan over low heat until melted and smooth.
Cool.
Sift flour, cocoa, and salt into a small bowl. Blend both sugars in
food processor for 3 minutes. Using an electric mixer, beat eggs and
sugar mixture in a large bowl until pale yellow and slowly dissolving
ribbon forms when beaters are lifted. Add 2 T raspberry jam and 1/2 t
raspberry vinegar and beat one minute. Fold in melted chocolate. Fold
in dry ingredients, then nuts.
Spread batter evenly in prepared pan. Bake about 32 minutes. Transfer
to a rack. Mix 1/4 c raspberry jam with 1/4 T raspberry vinegar,
spread over hot brownies. Cool completely.
Glaze:
Melt chocolate with jam, butter and vinegar in a heavy small sauce
pan over low heat. Stirring until smooth. Let stand until cool but
still pourable.
Spread glaze over brownies. Let stand until chocolate sets. Lift
brownies from pan using foil sides, cut into squares.
Serves: 9 |
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