Chocolate Raspberry Bars

Brownie:

• 6 oz. unsweetened chocolate, chopped
• 12 Tbsp. (1 1/2 sticks) butter
• 1/2 cup seedless raspberry jam
• 4 eggs
• 2 cups sugar
• 1 1/2 tsp. vanilla extract
• 1/4 tsp. salt
• 1 cup all-purpose flour

Topping:

• 1/2 cup whipping cream
• 1/4 cup seedless raspberry jam
• 1 Tbsp. butter
• 8 oz. bitter sweet or semi sweet chocolate, chopped
• 3 1/2 pint baskets raspberries

Brownie:

Preheat to 350 degrees F. Line 9 x 13 pan with buttered foil. Combine chocolate, butter, jam in sauce pan. Stir over low heat until smooth. Remove from heat, whisk eggs in large bowl until foamy. Add sugar, vanilla, and salt; whisk until incorporated. Stir in chocolate mixture. Add flour; mix until blended. Spread batter in prepared pan. Bake about 30 minutes or until springy to the touch. Cool.

Topping:

Combine cream, jam and butter in sauce pan. Simmer, stirring until jam and butter melts. Remove from heat and add chocolate, stirring until smooth. Let stand 30 minutes.

Spread topping over brownie and immediately top with raspberries, arranging in rows. Chill until cold. Use foil to remove brownie from pan. Lightly dust with powdered suger. Serve at room temp.

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