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Ingredients
- 6 ounces unsweetened chocolate
- 1 cup butter or margarine
- 2 cups minus 1 T. sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup flour
- 1/2 cup chopped walnuts -- optional
- 1 cup fresh or frozen raspberries -- thawed and drained
- 1/4 cup raspberry preserves
Preparation
Step 1
Preheat oven to 350. Lightly grease a 9 inch square baking pan. Mix raspberries and preserves together in a small bowl until the mixture has a pourable consistency. Set aside.
Make the brownies: Melt the chocolate and butter together in the top of a double boiler over simmering water. Let mixture cool for 5 minutes.
Place sugar in medium bowl and pour in the chocolate mixture. Using electric mixer on medium speed, mix until blended, about 25 seconds. Scrape down the bowl. Add the vanilla. Add the eggs, one at a time, blending after each addition until the yolk is broken up and dispersed, about 10 seconds. Then scrape the bowl and blend until the mixture is velvety, about 15 more seconds. Add flour on low speed and mix for 20 more seconds, stopping the mixer once to scrape the bowl. Finish mixing by hand, being certain to incorporate the flour on the bottom of the bowl. Stir in the nuts.
Spread half of the batter in pan and pour or spoon raspberry mixture over the batter. Spread it gently, leaving 3/4 inch uncovered around the edges. Pour or spoon the remaining batter in long ribbon-like strips over the filling and spread it gently with a spatula. (Your goal is for the three layers to remain separate.) Shake the pan gently back and forth to level the batter.
Bake until the center has risen to the level of the side and a tester inserted in the center comes out with moist crumbs, about 45 minutes. Allow the brownies to cool in the pan for 1 hour before cutting into 2 1/4 inch squares.