Hazlenut Sacher Brownies
- Serving Size: 1 (30.9 g)
- Calories 120.2
- Total Fat - 8.1 g
- Saturated Fat - 4.5 g
- Cholesterol - 40.5 mg
- Sodium - 53.8 mg
- Total Carbohydrate - 11.9 g
- Dietary Fiber - 0.3 g
- Sugars - 8.7 g
- Protein - 1.3 g
- Calcium - 7.6 mg
- Iron - 0.2 mg
- Vitamin C - 0.1 mg
- Thiamin - 0 mg
Preheat oven to 350°F.
Line a 13x9x2-inch baking pan with foil, extending the foil over edges of pan. Grease foil; set pan aside.
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.
Place preserves in a blender or food processor.
Cover and blend or process until smooth.
Spread pureed preserves over crust.
Chill for 20 minutes.
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.
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.
Tips & Variations
No special items needed.