BLACK RASPBERRY BROWNIES

Black Raspberry Brownies image

Provided by Diana Adcock

Time 1h55m

Yield 10-20 serving(s)

Number Of Ingredients 9

4 ounces unsweetened chocolate
3/4 cup butter
2 cups white sugar
3 large eggs, beaten
1 teaspoon pure vanilla extract
1 cup flour
1 1/2 cups semi-sweet chocolate chips, divided
10 ounces black raspberry jam
2 teaspoons vegetable oil

Steps:

Preheat your oven to 350 degrees.
Lightly grease a 13x9 inch baking pan.
In a double broiler set over simmering water melt the chocolate squares together with the butter.
Stir until the mixture is melted and smooth.
By hand stir in the eggs, vanilla and flour until incorporated well.
Spread in prepared pan.
Sprinkle evenly with 1/2 of the chocolate chips.
Bake for 25 minutes or until slightly firm when touched.
Let stand on a wire rack for 20 minutes.
Spread the jam evenly over the brownies.
Melt the remaining chocolate chips with the 2 t's of vegetable oil-whisk until smooth.
Drizzle the melted chocolate or spread as a layer evenly over the jam.
Chill for at least 2 hours.
Cut into squared and serve.