About the Recipe
150 g semisweet chocolate coarsely chopped
115 g butter , diced
15 g unsweetened cocoa powder
200 g granulated white sugar
1 tsp pure vanilla extract
3 large eggs, room temperature
95 g flour
220 g raspberry jam
Preheat the oven to 350 degrees F (180 degrees C) and place the rack in the center of the oven. Butter 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.
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.