¼cupseedless raspberry jamwarmed slightly and stirred until smooth
4ouncesbittersweet chocolate chipsabout ⅓ of a 12-ounce bag
⅓cupheavy cream
Fresh raspberriesI used less than ½ pint
Instructions
Brownies
Preheat oven to 325 degrees. Line an 8 inch pan with enough parchment paper that the length drapes over the sides.
Combine the butter, sugar, cocoa powder and salt in a large microwavable bowl. Heat for 60 seconds, stir, and continue heating in 30 second increments until the butter is melted and the mixture is hot to the touch. (It will still be grainy; that's OK as it will smooth out when you add the rest of the ingredients.) Set aside to cool briefly.
Add the vanilla and eggs one at a time to the cocoa mixture, stirring vigorously after each addition. You want the batter to look thick and shiny. Gently stir in the flour until it is mostly combined and then stir vigorously again for 40 strokes. Pour into the prepared pan and bake for 33-35 minutes or until a toothpick inserted in the center still has a bit of moist batter. Cool on a rack. Lift parchment edges out of pan when ready to add toppings.
Assembly:
Evenly spread jam over top of brownies. Refrigerate while making ganache.
Place chocolate chips and cream in a microwavable bowl. Heat for 30 seconds, stir with a whisk and repeat until chocolate is fully melted and mixture is smooth. Let cool slightly.
Evenly spread ganache over brownies. Cut into 9-12 pieces and top with fresh raspberries.
Notes
You may have a little bit of ganache leftover. Oh darn.