Black And White Brownies With Raspberry Sauce - cooking recipe

Ingredients

9 tbsp butter
1 cup firmly packed brown sugar
1 tsp vanilla extract
4 None large eggs
2/3 cup flour, sifted
2/3 cup self-rising flour, sifted
4 oz chopped unroasted hazelnuts
8 oz dark chocolate, melted
8 oz white chocolate, melted
9 oz raspberry jam
2 tsp cornstarch

Preparation

Preheat oven to 350\u00b0F. Grease an 8 inch square cake pan and line base with parchment paper. For the batter, cream butter, sugar and vanilla with an electric mixer until fluffy. Beat in eggs one at a time. Stir in flours and nuts. Divide between 2 bowls. Stir dark chocolate into one bowl then spread in pan. Stir white chocolate into other bowl then spread on the dark chocolate mixture. Bake 1 hour or until golden brown.
Meanwhile, for the raspberry sauce, stir jam and 1/4 cup water in small saucepan over medium heat until jam is melted. Stir in blended cornstarch and 1 tbsp water. Boil until thickened.
Turn brownie out onto serving plate and dust with powdered sugar. Serve hot with raspberry sauce.