makes about 24
Brownie
6 ounces unsweetened chocolate, chopped
12 tablespoons (1 1/2 sticks) unsalted butter
1/2 cup seedless raspberry jam
4 eggs
2 cups sugar
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
1 cup all-purpose flour
Topping
1/2 cup whipping cream
1/4 cup seedless raspberry jam
1 tablespoon butter
8 ounces bittersweet (not unsweetened) or semisweet
chocolate, chopped
3 1/2-pint baskets raspberries
Powdered sugar
For Brownie:
Preheat oven to 350
degree F. Line 13X9-inch baking pan with foil. Combine chocolate, butter and
jam in heavy medium saucepan. Stir over low heat until smooth. Remove from
heat.
Whisk eggs in large bowl until foamy. Add sugar, vanilla and
salt; whisk until thoroughly incorporated. Stir in chocolate mixture. Add
flour; mix just until blended.
Spread batter in prepared pan. Bake just until springy to
touch and tester inserted into center comes out with a few moist crumbs
attached, about 30 minutes. Cool in the pan on rack.
For Topping:
Combine cream, jam and butter in medium saucepan. Bring to
simmer, stirring until jam and butter melt. Remove from heat. Add chocolate;
stir until smooth. Let stand until cool but still spreadable, about 30 minutes.
Spread topping over brownie. Immediately top with
raspberries, arranging in rows. Chill until cold. (Can be prepared 1 day ahead. Cover and keep refrigerated).
Using foil as aid, remove brownie from pan. Fold down foil
sides. Trim edges. Cut into bars. Sift sugar over.
Recipe is from "An Elegant Cocktail Party," Bon
Appetit, Feb 1994