2 ounces unsweetened chocolate
2 eggs
3/4 Cup sugar
1/4 Cup flour, heaping
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 Cup butter (1 stick)
3/8 Cup raspberry jam
1/2 Cup chopped walnuts
Directions:
Melt chocolate and butter in a double boiler over medium heat. When melted, add sugar, salt and vanilla. Remove from stove, let cool slightly and beat in eggs.
Add flour, stir until smooth and completely blended, then add walnuts.
Pour half of the batter into a well-greased 8×8 inch square baking dish or pan. Place in the freezer for approximately 1/2 hour, or until you can touch the batter and your finger does not sink down into it.
Gently spread the jam with a butter knife and add the rest of the batter. Let it thaw for about 20 minutes.
Meanwhile, preheat the oven at 350 degrees. Bake for 35 to 40 minutes, or until a toothpick comes out relatively clean (remember there will be some jam on it!).
16 Brownies.
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