1 cup dark chocolate chips, divided
1 jar minus 2 T Bonne Maman Raspberry Preserves (or any jar of good quality raspberry preserves will do)
1/4 cup milk
3/4 cup sugar
1/2 cup canola oil
1 tsp vanilla extract (or 1 vanilla bean, seeds scraped out)
1 1/2 cups all purpose flour
1/4 cup cocoa powder
1/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup fresh raspberries
Preheat oven to 325 degrees and grease a 9 x 13 inch pan. Set aside.
Melt half of the chocolate chips in the microwave, stirring every thirty seconds until melted. Be careful not to burn the chocolate!
In a large bowl, combine the raspberry preserves, milk, sugar, oil and vanilla. Stir well. Add the flour, cocoa, salt, baking powder and baking soda and stir again (mixture will be thick). Fold in the melted chocolate.
Gently fold in the raspberries and chocolate chips. Most of the berries will get crushed--don't worry. Spread batter out in greased pan and bake for 45 minutes.
When the time is up, the brownies will not appear to be done. Take them out anyway and let them cool for 30-45 minutes before digging in (or just dig in anyway...who really cares what they look like?).
Though they're awesome warm, I actually prefer these cold, straight out of the fridge. The brownies become almost like fudge and they are ridiculously addicting.
1 hour 10 minutes