My back is breaking from my mall-walking adventure, which is why I have yet to start the meatballs. Must start the meatballs ... a handful of Advil and another cuppa coffee, and I'll be right as rain. Right, ha. Good thing I have this brownie recipe to share with you.
My plan for Friday, as much any of my plans pan out, was to get my butt into the office and finish packing it up. (Never happened. Shooting for Monday.) Seriously. I haven't worked there since March 2, and have been officially separated (I like that word so much better than terminated) since August 27, but nobody seems to be in a rush for me to pack up and leave. Eventually, I expect that the position will be filled, and someone out there with a J.D degree and stars in their eyes is going to want my little office. Friday seemed like a good day.
While I was preparing it, I realized that the hazelnut swirl was not coming out the way it was described. Instead of being smooth enough to spoon over the batter and swirl with a knife, the Nutella seized somewhat as I added the eggs and flour, forming almost a crumble, which I finished by working with my hands. It was delicious nonetheless so I crumbled it over the top and then dropped spoonfuls of the raspberry preserves in spots that weren't covered by the crumble. It is a very damp and humid day here - monsoon season persists - and that may have affected the texture. It also might have happened because part of the Nutella I used had been previously refrigerated, although it was at room temperature when I used it. Who knows? I guess I'll just have to try these again, someday.
Preheat the oven to 350 degrees and spray the bottom the the pan with Baker's Joy or Pam for Baking.
In an extra large bowl, combine the brownie mix packets, melted butter, water, and eggs. Use a wooden spoon to mix everything until blended and all the dry ingredients are moistened. Stir in the chocolate chips and hazelnuts. Spread the batter in the prepared pan.
Mix one-half of the Nutella with the 2 egg yolks and flour. Drop by spoonfuls across the top of the batter. Next drop spoonfuls of the raspberry jam across the top of the batter, using about half of the jar. Use a knife tip to cut through the batter to create swirls. Place in the oven to bake.