Raspberry Chocolate Fudge Brownies

This weekend was particularly rainy but the sun & humidity did shine through on Sunday afternoon! To brighten up your weekend, I suggest making these brownies.  This is a variation on a basic fudge brownie recipe but uses dark chocolate and raspberry jam.

Ingredients:

4 oz. unsweetened baking chocolate (I used 60% dark chocolate baking chocolate)

3/4 cups of flour

3 eggs

1 stick of butter, melted

1 and 1/2 cups of sugar

1 tsp vanilla extract

3 Tbsp raspberry jam 

Directions:

Preheat the oven to 325 degrees.  Line an 8"x8" square baking pan with parchment paper and lightly spray the parchment paper with a cooking oil spray.  In a bowl, combine, sugar, vanilla, eggs, and melted butter.  Melt the chocolate in the microwave, reducing the power level to "50" and heating the chocolate at 30 second intervals. It should take about 1-2 minutes in total, stirring after each interval. Mix in the chocolate to the sugar, eggs mixture and then add the flour. Stir until the ingredients are completely combined.  Pour the batter into the pan and then swirl the raspberry jam through the batter in the pan.  Try to evenly spread the jam throughout the batter.  

Bake for 20-25 minutes, checking to ensure that the batter has set and the brownies are cooked through. Remove from oven and allow to cool on a wire rack or flat surface, out of the baking pan. Cut into squares, once completely cool. This will make about 20-22 brownies. Enjoy these rich, fudge brownies!