These are the best in the world, my grandson Josh says. For the best texture, he suggests underbaking them slightly.
Servings: 16 brownies
- 6 oz (175 g) dark chocolate, chopped
- 1 cup unsalted butter, cut into pieces
- 4 large eggs
- 1 tsp vanilla
- 1 cup granulated sugar
- 1/2 tsp salt
- 1 cup all-purpose flour
- 2/3 cup raspberry preserves
Preheat oven to 350 F. Butter an 8-inch square baking pan and line the bottom and sides with a piece of parchment paper.
Place chocolate and butter in a heavy pot over low heat and stir until melted, about 1 to 2 minutes. Remove pan from heat, cool slightly and stir in eggs and vanilla.
Combine sugar, salt and flour in a separate bowl and stir into chocolate mixture. Scrape half the batter into prepared pan. Spoon about 16 dollops of raspberry preserves on top of mixture. Spread second layer of batter on top. Drop 16 more dollops of raspberry preserves on top, pushing them in slightly. Drag a butter knife through each row of raspberry to partially spread through the batter.
Bake for 25 to 30 minutes or until brownies are set but slightly moist in the middle. Cool on a rack. Cut into 16 squares.