Raspberry Swirl Brownies

1 cup butter, cut in chunks

8 oz bittersweet chocolate, coarsely chopped

½ cup semi-sweet mini chocolate chips (See notes)

4 eggs, slightly beaten

¾ cup sugar

¾ cup brown sugar

2 tsp GF vanilla

1 cup flour or 1 cup Bob’s Red Mill 1 to 1 GF Flour or 1 cup of your favorite GF flour + ¾ tsp xanthan gum (omit if your flour already contains)

1½ tsp baking powder

½ tsp salt

¾ cup seedless raspberry jam or preserves (about 8 oz)

Choice: 1 cup toasted hazelnuts, chopped or ½ cup mini chocolate chips

Spray 9x13” baking pan with GF baking spray. (Or you can line the pan with foil, coming up & over the sides. Spray with GF baking spray. Then you can lift it out when it’s done – easier cleanup!)

In medium size heavy saucepan melt butter, bittersweet chocolate & semi-sweet chocolate pieces or chips. Melt over low heat, stirring constantly to prevent burning. When melted & smooth, remove from heat to cool slightly.

While the chocolate is cooling, in large bowl beat eggs slightly. Add sugar, brown sugar & vanilla. Stir until completely combined.

Stir in chocolate mixture & mix completely. Set aside & cool to room temperature.

While the chocolate mixture is cooling, whisk together flour, baking powder & salt.

Gently fold flour mixture into chocolate mixture until completely blended & there are not streaks.

Stir in hazelnuts or mini chocolate chips.

Spread batter in prepared pan.

In a small bowl, stir raspberry jam or preserve until smooth & almost runny.

Spoon or pour raspberry jam or preserve over brownie batter. Swirl jam or preserves into batter with table knife. (If you have lined the pan with foil, be careful not to cut through the bottom layer of foil.)

Bake at 350° for 40-45 minutes. Top should begin to crack & look shiny. (Be careful not to overbake.)

Cool completely on wire rack.

When cool, cut into squares. If you are having trouble cutting them – they are pretty gooey in the middle, cover the pan & refrigerate for at least an hour. Then remove & cut into squares.

Serving suggestions:

     Fresh raspberries

     Scoop of vanilla ice cream

     Dollop of whipped cream

     Light dusting of powdered sugar

     Drizzle of your favorite chocolate ice cream topping

Notes:

You can use regular semi-sweet chocolate chips or coarsely chopped semi-sweet baking chocolate for melting. If you are adding chocolate chips instead of hazelnuts, then it’s just easier to use the mini chips.