- 6 ounces (175 grams) dark chocolate, chopped
- 1 cup unsalted butter, cut into pieces
- 4 large eggs
- 1 teaspoon vanilla
- 1 cup granulated sugar
- 1/2 teaspoon salt
- 1 cup all-purpose flour
- 2/3 cup raspberry preserves
Butter an 8-inch-square baking pan and line the bottom and 2 sides with a piece of parchment paper.
Place chocolate and butter in a heavy pot over low heat and stir until melted. Remove pan from heat and stir in eggs and vanilla.
Combine sugar, salt and flour and stir into chocolate mixture. Scrape half of batter into prepared pan and freeze for 30 minutes or until firm. Spread a thin layer of preserves on top of frozen batter and cover with remaining batter. Freeze 20 minutes longer.
Preheat oven to 350F.
Bake for 35 to 40 minutes or until brownies are set but still slightly moist in the middle. Cool on a rack.