Makes: 16 to 20 bars
- 250 grams (8 ounces) 64- to 70-per-cent dark chocolate, chopped
- 1 cup butter, room temperature
- 1 1/2 cups sugar
- 4 eggs
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 2 teaspoons vanilla
- 1/2 cup black-currant jam
Preheat oven to 350 F. Grease an 8-by-8-inch baking pan and line bottom with parchment paper.
Melt chocolate in a heavy pot over low heat, stirring occasionally. Set aside to cool.
Cream butter with sugar until fluffy and pale, about 2 minutes. Beat in eggs one at a time until fully combined. Beat in flour and salt. Stir in vanilla and melted chocolate.
Pour into pan and level off batter. Place 16 dollops of jam on top of batter. Run a sharp knife through the batter to swirl in the jam.
Bake for 28 to 30 minutes or until a tester inserted into brownie comes out with a few crumbs attached. The centre should be slightly underdone. Cool in pan on a rack.