You can never ever go wrong with Chocolate and Raspberries. It's one of my go-to flavor combinations and a frequent theme for me - cakes, tarts, truffles, you name it. This recipe calls for unsweetened chocolate which has a slightly bitter edge to it. The raspberry jam swirl adds a welcome tart/sweet punch of flavor to an otherwise ordinary brownie.


12 oz. Unsweetened Chocolate
1 /12 cups Butter
6 lg. Eggs
3 cups Sugar
2 tsp. Vanilla
1 1/2 cups AP Flour

7 oz. + Raspberry Jam

Heat oven to 350. Use a 9x13" pan lined with foil. Melt Chocolate & Butter in small saucepan over low heat. Stir constantly until chocolate melts. Cool to room temperature. Whisk Eggs, Sugar & Vanilla together. Fold in cooled Chocolate mixture. Sift Flour over & then fold in until just combined. Turn out into pan. Drop jam evenly over batter. Swirl a pattern with tip of a knife.

Bake 30-35 minutes or until surface is almost firm when lightly tapped. Toothpick should be mostly clean. Cool completely before cutting.