Brownies with Raspberry Preserves and Nutella

three raspberry nutella brownies stacked on top of each other

5 from 1 vote

Brownies with Raspberry Preserves and Nutella

A rich fudgy Nutella Brownie layer is topped with a tart layer of raspberry preserves that is swirled with even more Nutella to create these decadent but balanced Brownies with Raspberry Preserves and Nutella.

Prep Time20

Cook Time45

Total Time1 5

Course: Dessert

Cuisine: American

Servings: Brownies

Calories: 266kcal

Author: Erica Schramek

Equipment

Ingredients

⅓ cup butter
1 cup Nutella
¼ cup brown sugar
¼ cup granulated white sugar
2 large eggs room-temperature
1 egg yolk room-temperature
2 tablespoon hazelnut liquor
½ cup all-purpose flour
½ teaspoon kosher salt
½ cup raspberry jam
½ cup Nutella
optional raspberries for topping

US Customary - Metric

Instructions

Slice the ⅓ cup butter into pieces and melt it in a light-colored skillet over medium heat stirring or whisking constantly. Once melted, the butter will begin to foam. Continue stirring/whisking for about 5-7 minutes, the butter will become a deep amber color. Remove the browned butter from the heat, and pour it into a bowl. Allow the butter to cool for 30 minutes.
Line a 9 x 9-inch baking pan with parchment paper allowing the ends to extend over two of the sides. Grease the pan with cooking spray. Preheat the oven to 350°F (180°C) and position an oven rack in the middle of the oven.
In a large bowl, mix the butter, 1 cup Nutella, ¼ cup brown sugar, ¼ cup granulated white sugar, 2 large eggs, 1 egg yolk, and 2 tablespoon hazelnut liquor until combined.
Add the ½ cup all-purpose flour and ½ teaspoon kosher salt and stir until just combined.
Pour the batter into the prepared baking dish.
Pour the ½ cup raspberry jam over the brownie batter.
Heat the ½ cup Nutella in the microwave for 30 seconds to soften. Drizzle the Nutella over the raspberry jam and use a knife to swirl the two together.
(Optional) Dot the surface of the brownies with fresh raspberries.
Bake for 45-50 minutes or until a toothpick inserted in the center comes out with very moist crumbs clinging to it. Remember the brownies will continue to bake as they cool.
Cool completely before using the parchment paper to lift the brownies from the pan and cut them into squares.

Notes

For accuracy, use a kitchen scale and measure ingredients in grams. Weight measurements are more accurate than volume measurements and will give you the most consistent results. This is my favorite kitchen scale because the display pulls out so that is easy to view when measuring in large bowls.

Use room temperature ingredients. They are easier to incorporate.

Do not overbeat the batter once the flour has been added. Over mixing traps more air creating a lighter less fudgy brownie.

No raspberry jam? Try substituting another flavor of jam. I think cherry or strawberry jam would taste amazing.

Bake the brownies on the middle rack.

Err on the side of under-baked brownies rather than over-baked brownies. Brownies will continue to bake even after they have been pulled out of the oven. After they have cooled for about 15 minutes use the ends of the parchment paper to lift them out of the pan and place them on a cooling rack to continue cooling down.

Do not slice the brownies until they have cooled completely. These brownies can be sticky so allowing them to cool before cutting will create neater slices.

Storage: Tightly wrap the brownies in plastic wrap or place them in an airtight container.

Brownies should be stored at room temperature and will stay fresh for at least 3-4 days. If you must store them for longer place them in the refrigerator for up to two weeks. The brownie will have a better flavor if you allow it to come back to room temperature before eating it.

Nutrition