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
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
minutes, or until a toothpick inserted in
the center comes out with
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.
Scan for Demonstration Video
5 ounces (150 grams)
1/2 cup (113 grams) unsalted
2 tablespoons (15 grams)
cocoa powder (regular unsweetened or Dutch-processed)
1 cup (200 grams) granulated white
1 teaspoon pure
large eggs, room temperature
3/4 cup (95 grams) all-purpose
1/4 teaspoon salt
3/4 cup (225 grams)