Hazelnut Sacher Brownies

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  • Makes: 48 servings
  • Serving Size: 1 brownie
  • Makes: 48 brownies
  • Prep: 1 hr
  • Bake: 32 mins 350°F
  • Chill: 20 mins

Hazelnut Sacher Brownies

Directions

  1. Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with foil, extending the foil over edges of pan. Grease foil; set pan aside.
  2. For crust, in a small mixing bowl beat powdered sugar and the 1/2 cup softened butter with an electric mixer on low to medium speed until smooth. Beat in the 3/4 cup flour and the ground nuts until combined. Press mixture onto the bottom of the prepared baking pan. Bake for 12 minutes. Cool in pan on a wire rack.
  3. Place preserves in a blender or food processor. Cover and blend or process until smooth. Spread pureed preserves over crust. Chill for 20 minutes.
  4. Meanwhile, in a small saucepan cook and stir the unsweetened chocolate and the 1/2 cup butter over low heat until melted and smooth. Remove from heat; cool for 10 minutes. In a medium mixing bowl beat egg, egg yolk, granulated sugar, and salt on medium speed for 5 minutes. Beat in the melted unsweetened chocolate and vanilla. Stir in the 1/2 cup flour just until combined. Carefully spread mixture over chilled preserves layer. Bake for 20 minutes more. Cool in pan on a wire rack.
  5. Using the edges of the foil, lift uncut brownies out of pan. Spread brownies with melted semisweet chocolate; let stand until chocolate is set. Drizzle with melted white chocolate; let stand until white chocolate is set. Cut into bars.

From the Test Kitchen

To Store:

Place brownies in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 3 months.

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Nutrition Facts (Hazelnut Sacher Brownies)

  • Per serving:
  • 116 kcal ,
  • 7 g fat
  • (4 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 18 mg chol. ,
  • 50 mg sodium ,
  • 14 g carb. ,
  • 1 g fiber ,
  • 10 g sugar ,
  • 1 g pro.
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