Raspberry Brownies

• FOR THE BROWNIES:
• 10 ounces, weight Semi-sweet Chocolate, Chopped
• 1-1/2 stick Chilled Unsalted Butter, Cut Into Small Pieces
• 1/3 cups Raspberry Jam
• 1 cup Sugar
• 5 whole Eggs
• 1/3 cups Flour
• 1 teaspoon Baking Powder
• FOR THE GLAZE:
• 1/4 cups Heavy Cream
• 1/4 cups Seedless Raspberry Jam
• 6 ounces, weight Semi-Sweet Chocolate Chips
• 2 containers Fresh Raspberries 6 Ounces Each

1. To make the brownies, spray a 9 x 13 pan with Pam spray and preheat oven to 350F.
2. In a medium saucepan, stir chopped chocolate and butter over low heat until melted. Add jam, whisk to combine, and remove from heat. Let cool.
3. In an electric mixer bowl, beat sugar and eggs until mixture thickens. Fold in flour and baking powder then gradually fold in chocolate mixture.
4. Pour the batter into prepared pan and bake until top of brownies start to crack, about 40 minutes. Take out of oven and cool completely.
5. For the glaze: Stir cream and jam over medium heat until jam melts, add the chocolate chips and stir until melted. Remove from heat, let cool a bit then spread on brownies.
6. Arrange raspberries on brownies and chill until glaze sets, about 10 minutes. Cut into squares and enjoy.

chocolate, butter, raspberry, sugar, eggs, flour, baking powder, ubc, ubc, chocolate chips

Taken from tastykitchen.com/recipes/desserts/raspberry-brownies/ (may not work)