Makes 24 brownies
1/2 cup unsalted butter, room temperature
4 ounces bitter chocolate, coarsely chopped
2 large eggs
1 cup sugar
1/4 cup orange marmalade
1/4 cup raspberry preserves
1 cup hazelnut flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup chocolate covered espresso beans, coarsely ground
Grease and lightly flour a 9-inch square baking pan.
In a small heavy saucepan, melt butter, add the chocolate and melt over low heat. Whisk until a smooth paste. Remove from heat.
Whisk the eggs and sugar. Add the marmalade and the raspberry jam. Whisk well. Add the melted chocolate.
Mix the flour with the baking powder, salt and chocolate espresso beans. Add flour mixture into he chocolate batter and beat well.
Spread the batter evenly in a pan and bake in the middle of a 350 degree oven for 30 minutes, or until a tester comes out with crumbs.
Cool brownies completely in the pan on a rack before cutting into 24 squares.
