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Raspberry Brownies

Raspberry Brownies: Preheat oven to 350 degrees F (180 degrees C) and place the rack in the center of the oven. Butter (or spray with a nonstick cooking spray) an 8 inch (20 cm) square baking pan, and line the bottom of the pan with parchment paper.

Melt the chocolate and butter in a large heatproof bowl placed over a saucepan of simmering water. Remove from heat and whisk in the cocoa powder and sugar. Next, whisk in the vanilla extract and eggs, one at a time, beating well after each addition. Finally, stir in the flour and salt.

Pour into the prepared pan, smoothing the top with the back of a spoon or an offset spatula. Place the raspberry jam in a piping bag and pipe 16 small dollops (4 rows with 4 dollops of jam in each row) (can also just place small spoonfuls of the jam) evenly on top of the brownie batter. Run a knife or wooden skewer back and forth through the two batters until you have a marble effect. Bake for about 30-35 minutes, or until a toothpick inserted in the center comes out with a little batter and a few moist clumps clinging to it. Remove from oven and let cool on a wire rack for a few hours. Serve at room temperature or chilled. The brownies can be frozen.

Makes 16 brownies.

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Raspberry Brownies:

5 ounces (150 grams) semisweet chocolate, coarsely chopped

1/2 cup (113 grams) unsalted butter, diced

2 tablespoons (15 grams) unsweetened cocoa powder (regular unsweetened or Dutch-processed)

1 cup (200 grams) granulated white sugar

1 teaspoon pure vanilla extract

3 large eggs, room temperature

3/4 cup (95 grams) all-purpose flour

1/4 teaspoon salt

3/4 cup (225 grams) raspberry jam