Raspberry Brownies

Baker's Chocolate One-Bowl

Brownies

• 4 oz. Baker's Unsweetened Baking Chocolate
• 3/4 cup (1 1/2 sticks) butter
• 2 cups sugar
• 3 eggs
• 1 teaspoon vanilla
• 1 cup flour
• Raspberry Jam/Ganache Topping
• 1/2 cup seedless raspberry jam
• 6 oz. Baker's semi-sweet baking chocolate, chopped
• 3/4 cup whipping cream
• -Preheat oven to 350 degrees.
• -Line 13 x 9-inch baking pan with foil (or parchment), with ends of
• foil (or parchment) extending over sides of pan.
• -Grease foil (or spray with non-stick cooking spray).
• -Microwave unsweetened chocolate and butter in large
• microwaveable bowl (do not cover) on HIGH 2 minutes (stir after 1
• minute) until butter is melted. After 2 minutes, the butter should be
• completely melted. Continue to stir the chocolate and the butter
• until the chocolate is completely melted.
• -Stir sugar into chocolate mixture until well blended.
• -Add eggs and vanilla; mix well.
• -Stir in flour until well blended.
• -Spread into prepared pan.
• -Bake 30 to 35 minutes or until toothpick inserted in center comes
• out with fudgy crumbs. Do not over bake.
• -Let the brownies cool in the pan for about 30 minutes, then use a
• toothpick to poke holes (about 1 inch apart) in the brownies.
• -Stir up the jam in the jar and spread it on top of the brownies.
• -Microwave the semi-sweet chocolate and cream in a microwaveable
• bowl on HIGH 2 minutes (stirring after 1 minute) until chocolate
• melts. Stir until smooth.
• -Drizzle the ganache over the jelly. Use the back of a spoon to
• gently spread the ganache until the jelly layer is completely covered.
• -Refrigerate for at least 1 hour.
• -Remove the brownies from the refrigerator. Grasping the foil (or
• parchment) on both ends, lift the brownies out of the pan and place
• on the counter to slice. Cut the brownies into squares, using a sharp
• knife.