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