1 c. butter
3/4 c. confectioners' sugar
1 3/4 c. all-purpose flour
1 c. hazel nuts, toasted, skinned & finely chopped

1 jar (12 oz.) seedless raspberry preserves
1 c. butter
5 sq. (5 oz.) unsweetened chocolate
3 lg. eggs, lightly beaten
2 c. granulated sugar
1/4 tsp. salt
1 tsp. vanilla extract
1 c. all-purpose flour

6 sq. (6 oz.) semi-sweet chocolate, melted
Fresh whole raspberries, to garnish (optional)

Crust: Preheat oven to 350 degrees. Line 15 1/2 x 10 1/2 inch jelly roll pan with foil. Beat butter and confectioners' sugar in mixing bowl until light and fluffy. Add flour and hazel nuts, beating until just mixed. Spread dough evenly in prepared pan. Bake 20-25 minutes, until lightly browned. Cool 30 minutes.

Filling: Spread crust evenly with raspberry preserves. Refrigerate until preserves are firm (20 minutes). Meanwhile, melt remaining 1 cup butter with unsweetened chocolate over low heat in small saucepan. Beat eggs, sugar and salt in mixer bowl until fluffy. Beat in chocolate mixture and vanilla. Stir in flour and pour over preserves. Bake 20-25 minutes. Cool in pan on wire rack.

Topping: Lift brownies out of pan by foil edges, peel foil from sides. Spread top evenly with melted semi-sweet chocolate. Garnish with fresh raspberries. Let stand until chocolate is set. Cut into 2 x 1 inch bars. Makes 6 dozen.