Chocolate-Black Raspberry Brownies

By exdircomp

Ingredients

• 4 squares unsweetened chocolate
• 1/2 cup (1 sticks) butter
• 2 cups granulated sugar
• 3 eggs, lightly beaten
• 1 teaspoon vanilla
• 1 cup all-purpose flour
• 1 cup semisweet chocolate chips, divided
• 10 ounces black raspberry jam, preferably seedless (do not substitute red raspberry or blackberry), at room temperature
• 2 teaspoons vegetable oil
• 1/4 cup Chambord raspberry liquor

Preparation

Step 1

Preheat oven to 350 degrees. Lightly grease a 13-by-9-inch pan. In the microwave or a double boiler set over simmering water, melt chocolate and butter together and stir until the mixture is smooth. By hand, stir in sugar, eggs,chambord, vanilla and flour until well-combined. Spread in pan. Sprinkle evenly with 1/3 cup of the chocolate chips.
Bake for 25 minutes, or until slightly firm when touched lightly. Do not overbake. Let cool at least 15 minutes.
Spread the jam evenly over the brownies. Melt the remaining 2/3 cup chocolate chips with the 2 teaspoons vegetable oil. Stir until smooth. Pour melted chocolate over the jam. Using a knife, spread the melted chocolate over the jam in as even a layer as possible. Chill thoroughly and cut into small squares. Serve chilled.