Raspberry Hazelnut Brownies

• 1/3 cup raspberry preserves, forced through a fine sieve to remove seeds if desiredraspberry
• 3 1/2 ounces unsweetened chocolate, chopped
• 1 1/4 sticks (10 tablespoons) unsalted butter, cut into piecesbutter
• 1 cup sugarsugar
• 1 teaspoon vanillavanilla
• 1/4 teaspoon almond extractalmond-extract
• 2 large eggsegg
• 3/4 cup all-purpose flourflour
• 1/2 teaspoon baking powderbaking-powder
• 1/2 teaspoon saltsalt
• 1/2 cup hazelnuts, toasted, skinned and chopped finehazelnut

1. 01Preheat oven to 350°F. and butter and flour a 9-inch square baking pan, knocking out excess flour.
2. 02In a small bowl stir preserves until smooth. In a heavy 1 1/2-quart saucepan melt chocolate and butter over low heat, stirring, until smooth and remove pan from heat. Cool mixture 10 minutes and stir in sugar, vanilla, and almond extract. Add eggs, 1 at a time, beating well with a wooden spoon until mixture is glossy and smooth. In a bowl sift together flour, baking powder, and salt and add to chocolate mixture, beating just until batter is combined well.

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