A perennial favorite.
¾ cup butter, unsalted
4 ounces unsweetened chocolate, chopped
3 large eggs
2 cups sugar
⅓ cup raspberry jam
3 tablespoons chambord or raspberry liqueur
1 cup flour, all-purpose white
¼ teaspoon salt
1 cup semisweet chocolate chips
fresh raspberries
Preheat oven to 350°F. Spray brownie pan with nonstick spray. Melt butter and chocolate in large saucepan over low heat, stirring until smooth. Remove from heat. Whisk in eggs, 2 cups sugar, jam and liqueur. Stir in flour and salt, then chocolate chips. Transfer batter to prepared pan.
Bake brownie until tester inserted into center comes out with moist crumbs attached, about 45 minutes. Cool in pan on rack. Run small knife around edges of pan. Remove pan sides. (Brownie can be prepared 2 days ahead. Wrap tightly with plastic and store at room
temperature.) Serve with fresh raspberries.
** WARNING: This is for my oven and a brownie pan. You probably want more like 325 and 35 minutes using the little bundts. Also works well in mini loaf pans. I particularly like to make this in an “all edge” brownie pan.