Dark Chocolate Raspberry Swirl Brownies

a Dessert Diva recipe

August 6, 2007

Ingredients:

1 cup unsalted butter
1 1/2 cups dark chocolate chips ( bittersweet chips if can't find dark chocolate)
4 eggs
pinch of salt
1 tsp. vanilla
1 cup granulated sugar
1 cup brown sugar
1 cup flour
1 cup raspberry jam or preserves
1 cup fresh raspberries
powdered sugar for dusting

Preheat oven to 350 use non-stick cooking spray on 13x9 inch baking pan

In saucepan over medium heat add butter. Add 1 cup chocolate when butter is almost melted. When melted and smooth take off heat. Let Cool slightly.

In medium bowl whisk eggs until foamy. Add salt and vanilla and whisk. Add both sugars and mix until well combined. fold in flour and remaining 1/2 cup chocolate chips.

Pour into prepared pan and swirl 1 cup of raspberry jam with knife through brownie batter.

Bake for 25-30 minutes. Let cool completely. When ready to serve, dust with powdered sugar and top with a few fresh raspberries per serving. Enjoy!

NOTE: Tastes great when paired with a Colorado Dessert Wine Adagio from Bookcliff Vineyards. Email me for more information.

Or check out the Boulder Wine Festival's website.