To add variety to your brownies, swirl creamy peanut butter or sweetened cream cheese that has been loosened with a bit of cream in place of the raspberry jam in the second step.
- 8 Tbs. (1 stick) unsalted butter
- 4 oz. unsweetened chocolate, finely chopped
- 3 eggs
- 1 1/2 cups sugar
- 1/4 tsp. salt
- 1 tsp. vanilla extract
- 3/4 cup all-purpose flour
- 1/2 cup seedless raspberry jam or preserves
Melt the butter and chocolate
Preheat an oven to 325°F. Butter a 9-inch square baking pan.
In a small, heavy saucepan over low heat, combine the butter and chocolate and heat, stirring often, just until melted. Remove from the heat and let cool slightly.
Mix the batter
In a large bowl, whisk together the eggs, sugar, salt and vanilla until blended. Whisk in the chocolate mixture until completely blended. Add the flour and whisk just to incorporate. Pour the batter into the prepared pan, spreading it evenly with a rubber spatula. Spoon the raspberry jam in dollops over the batter, then run a knife through the batter a few times to achieve a marbled effect.
Bake the brownies
Bake until a toothpick inserted into the center of the brownies comes out with a few moist crumbs still clinging to it, about 30 minutes. Transfer the pan to a wire rack and let the brownies cool completely in the pan. Using a sharp knife, cut the brownies into squares and serve. Makes about 16 brownies.
Adapted from Williams-Sonoma Food Made Fast Series, Desserts, by Elinor Klivans (Oxmoor House, 2007).