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