Raspberry Brownies

Baker's Chocolate One-Bowl 
  • 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