Chocolate Strawberry Hazelnut Brownie Bars

Description

Source: I'm Dreaming of a chocolate christmas - marcel desaulniers

If this is not an “uptown,” dressed-up brownie, then I must be in the wrong neighborhood. Actually, fresh strawberries and sweet hazelnuts baked in a chocolate batter, topped with a Chocolate Hazelnut Ganache, should put this brownie in the penthouse suite. If you want Santa to visit your neighborhood, I suggest that these brownies are the perfect invitation. Don’t be intimidated by the list of ingredients needed for this brownie. Your first extraordinarily moist and mouthwatering bite will validate your organizational and baking efforts. If you do not have a bottle of the hazelnut-flavored liqueur Frangelico, you may omit it from the recipe or substitute it with another compatible liqueur, like Godiva. Chocolate Strawberry Hazelnut Brownie Bars will keep for 4 to 5 days in a tightly sealed plastic container in the refrigerator. Remove from the refrigerator about 30 minutes before serving. To me, they seem to taste best when they are slightly cool, but they are also quite enjoyable when cold directly from the refrigerator.

Ingredients

• 12 tablespoons (1-1⁄2 sticks) unsalted butter, cut into 1-tablespoon pieces, plus 1 tablespoon, melted
• 1-1⁄4 cups plus 2 tablespoons all-purpose flour
• 4 ounces unsweetened baking chocolate, coarsely chopped
• 1 pint fresh strawberries
• 1 teaspoon salt
• 1⁄2 teaspoon baking soda
• 1 cup granulated sugar
• 4 large eggs
• 1⁄2 cup buttermilk
• 3 tablespoons light corn syrup
• 1 teaspoon pure vanilla extract
• 1 cup hazelnuts, skinned and toasted and coarsely chopped
• 10 ounces semisweet baking chocolate, coarsely chopped
• 3⁄4 cup heavy cream
• 2 teaspoons Frangelico® (hazelnut-flavored liqueur)
• Vivacious Vanilla Ice Cream

Directions

1. Preheat the oven to 325°F.
2. Lightly coat a 13×9×2-inch nonstick baking pan with the melted 1 tablespoon butter.
3. Sprinkle the pan with 2 tablespoons of the flour.
4. Shake out the excess.
5. Melt the 12 tablespoons butter and the unsweetened chocolate in the top of a double boiler or in a medium glass bowl in a microwave oven and stir until smooth.
6. Gently rinse the strawberries in a colander with lukewarm water.
7. Shake the colander to remove excess water.
8. Stem, then cut the berries into about 1-inch chunks.
9. In a sifter, combine the remaining 1 1/4 cups flour, the salt, and baking soda.
10. Sift onto a large piece of parchment or wax paper.
11. Place the Granulated sugar, eggs, buttermilk, corn syrup, and vanilla into a large bowl and stir with a whisk to combine.
12. Add the melted chocolate and stir with the whisk to incorporate.
13. Add the dry ingredients, and stir with the whisk to thoroughly combine (the batter will not be completely smooth).
14. Use a rubber spatula to fold half of the berry pieces and 1⁄2 cup of the hazelnuts into the batter (set aside the remaining berries and hazelnuts for decoration later).
15. Pour the batter into the prepared baking pan, spreading evenly with a rubber spatula.
16. Bake on the center rack of the oven until a toothpick inserted in the center comes out clean, about 30 minutes. (Rotate the pan 180 degrees halfway through the baking time.)
17. Remove from the oven and cool in the pan at room temperature for 15 minutes, then refrigerate for 30 minutes before decorating.
18. Weigh out and set aside 4 ounces of the Semi-sweet chocolate for decoration.
19. Place the remaining 6 ounces chocolate in a medium heatproof bowl.
20. Bring the heavy cream to a boil in a small saucepan over medium-high heat.
21. Pour the cream over the chocolate, and stir with a whisk until smooth.
22. Add the Frangelico and use the whisk to stir gently to combine.
23. Remove the brownies from the refrigerator.
24. Pour the ganache over the brownies, and use a rubber spatula to spread it evenly over the entire surface.
25. Sprinkle the reserved chocolate over the ganache, then the reserved berries, and finally the remaining 1⁄2 cup hazelnuts.
26. Refrigerate the brownies for 1 hour (to firm the ganache enough to cut).
27. While the brownies are still in the pan, use a serrated knife with a rounded tip to cut into twenty-four 2-inch bars.
28. For a clean cut, heat the blade of the knife under hot running water and wipe dry before making each cut.
29. Serve 1 or 2 bars immediately with a generous scoop of Vivacious Vanilla Ice Cream, or store the bars in a tightly sealed plastic container in the refrigerator.

YIELD: MAKES 24 2 X 2-INCH BARS