Kickin' Brownies

READY IN: 40mins
Top Review by rosslare

These raspberry and white and dark chocolate ganache brownies are so tremendously fabulous! I hardly know where to begin though, because it is a bit complicated recipe and the instructions turn slightly vague in the end so there is a great risk of failure if not sure how to go about. I'm going to list the things I did, since mine turned out outrageously well. So, I had plain flour only and added 1 1/2 ts baking powder and 1/4 ts salt to them. I used well drained frozen raspberries, but I had to bake mine quite a bit longer than indicated, keeping a good eye on them. After inverting the brownie pies, I layered them on top of each other so that the raspberries were all inbetween, I'm quite sure that's what you were supposed to do, anyway. There is no instructions about what to do with the prepared chocolate ganache, but I drizzled it decoratively on top of the white chocolate ganache. TO DIE FOR!

Ingredients Nutrition


  1. Preheat oven to 350°F.
  2. Spread nuts in single layer on baking sheet.
  3. Bake 10 to 12 minutes or until skins begin to flake off; let cool slightly.
  4. Wrap hazelnuts in kitchen towel; rub to remove as much of skins as possible.
  5. Cool completely.
  6. Process nuts in food processor until finely chopped.
  7. Set aside.
  8. Lightly grease 2 (8-inch) square baking pans.
  9. line bottoms of pans with foil; lightly grease foil.
  10. Set aside.
  11. Melt butter in medium saucepan over medium heat.
  12. Remove from heat.
  13. Blend in sugar and cocoa powder.
  14. Stir in eggs and vanilla until smooth.
  15. Stir in flour just until blended.
  16. Pour batter evenly into prepared pans.
  17. Press raspberries gently into batter.
  18. Bake 15 to 20 minutes or until center is just set.
  19. Cool completely in pans on wire rack.
  20. Hold wire rack over top of 1 pan; invert to release brownie.
  21. Remove foil; discard.
  22. Place cut over brownie; invert brownie.
  23. Prepare Ganaches.
  24. Reserve 2 tablespoons White Ganache; spread remaining White Ganache evenly over brownie.
  25. Spread raspberry jam on top of ganache.
  26. -------WhiteGanache----------.
  27. Combine 1/2 cup white chocolate chips and whipping cream in medium saucepan.
  28. Heat over medium heat until chocolate is half melted, stirring occasionally.
  29. Remove from heat.
  30. Stir in remaining 1/2 cup white chocolate chips and almond extract until smooth.
  31. Keep warm (ganache is semi-firm at room temperature).
  32. Makes 3/4 cup.
  33. ------Chocolate Ganache-------.
  34. Combine whipping cream and butter in small saucepan.
  35. Heat over medium heat until mixture boils, stirring frequently.
  36. Remove saucepan from heat.
  37. Stir in chocolate and vanilla until smooth, returning to heat for 20 to 30 second intervals as needed to melt chocolate.
  38. Keep warm (ganache is semi-firm at room temperature).
  39. Makes 1/3 cup.

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