Spice 10-29-99 1:14 PM pt (US)
Raspberry Brownies Cockaigne
12 ounces unsweetened chocolate, coarsely chopped
1 1/2 cups (12 ounces) unsalted butter
6 large eggs
3 cups (21 ounces) sugar
2 teaspoons vanilla
1 1/2 cups (7.5 ounces) all-purpose flour
2/3 cup (7 ounces) raspberry jam
Preheat oven to 350 degrees and line a 13x9-inch baking pan with aluminum foil, allowing it to overhang two narrow ends of pan by about 2 inches. Grease foil or coat with nonstick spray.
Note: if you prefer fudgy brownies, mix everything by hand with a whisk. If you prefer cakey brownies, mix batter in an electric beater.
In a small saucepan over very low heat, melt chocolate and butter. Stir constantly until chocolate melts. Remove at once from heat. Using a wire whisk, beat until smooth; cool to room temperature.
In a separate bowl, beat or whisk eggs sugar and vanilla until well blended. Fold in cooled chocolate mixture with a wooden spoon or rubber spatula. Stir in flour. When batter is just mixed, turn out into pan, spreading to edges. Drop jam by teaspoonfuls evenly over top. Insert tip of a knife 1/2 inch into batter then evenly distribute jam by swirling knife.
Bake on middle oven rack for 30 to 35 minutes or until center of top is almost firm when lightly tapped and a toothpick inserted in center comes clean except at bottom, which will look a little moist. Transfer pan to a wire rack and let stand until completely cool.
Using overhanging foil as handles, lift brownie to a cutting board. Carefully peel of foil. Using a large, sharp knife cut into bars, wiping bits of brownie off knife with damp towels as you work.
Note: Cutting these brownies into bars can be messy, so chill cooled slab in refrigerator for about 1 hour before slicing.
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