Raspberry Brownies

Ingredients:
Dark chocolate ( semi sweet )45 % cocoa- 150 gms ( you can use your favourite chocolate),

Butter - 1/2 cup or 113 gms ( salted as unsalted is not available ),
Unsweetened cocoa pwd- 2 tbsp,
White sugar - 3/4 cup,
Vanilla essence- 1 tsp,
Eggs- 3,
All purpose flour or maida-3/4 cup ( sifted),

Raspberry jam- less then 3/4 cup.

Method:
Pre heat oven to 350 F or 180 C
Butter an 8 inch square pan and line with wax or butter paper.

Melt chocolate and butter in a heat proof bowl over simmering water.

Remove from heat and with whisk in the cocoa pwd ( sieve cocoa pwd if there are any lumps) and then add the sugar.

Whisk with wire whisk till properly mixed( few seconds).
Next whisk in the vanilla essence.

Whisk and then add the eggs one at a time beating well after each addition.

Remove the wire whisk and then fold in the flour.( if using unsalted butter ,mix 1/4 tsp of salt in the flour)

Using a flat spatulla gently fold in the flour till evenly combined.

Pour the batter into the prepared pan, smoothing the top with a back of a spoon.

Place the raspberry jam in a piping bag( smooth the jam with a spoon before spooning it in the piping bag)

Cut the end of the piping bag and pipe 16 dollops ( 4 rows with a dollop of jam in each row).Can also just place small spoonfuls of the jam.
Evenly make dallops on top of the brownies batter.

Run a toothpick back and forth through the two batters until you have marble effect.

Bake for about 30 to 35 minutes,or until toothpick inserted in the center comes out with little batter and few moist clumps clinging to it.( check few minutes before the full baking time)
Remove from oven and let it cool on wire rack for 3 hour or till completely cool.

With a sharp knife cut squares.

Since there is butter paper at the bottom of the pan,you can lift the paper from the baking pan after cutting few squares.

Serve at room temperature.
Raspberry brownies have a moist and lovely texture.
Raspberry jam which has sweet tanginess goes very well with the dark chocolate.

Serve at room temperature and left overs can be kept in the fridge.
Makes 16 squares.