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Ingredients
- 1 c. (2 sticks) unsalted butter
- 5 ounce Unsweetened chocolate, minced
- 2 c. Sugar
- 4 lrg Large eggs
- 2 tsp Vanilla extract
- 1 1/4 c. Unbleached all purpose flour
- 1 tsp Baking pwdr
- 1/2 tsp Salt
- 1 c. Minced toasted walnuts (about 4 ounce)
- 1/2 c. Raspberry preserves
Directions
- Butter 13x9x2-inch baking pan. Heat butter and chocolate in heavy large saucepan over low heat, stirring constantly till smooth. Remove from heat.
- Whisk in sugar, then Large eggs and vanilla. Mix flour, baking pwdr and salt in small bowl. Add in to chocolate mix and whisk to blend. Stir in nuts.
- Pour 2 C batter into pan. Freeze till hard, about 10 min.
- Preheat oven to 350'F. Spread preserves over brownie batter in pan. Spoon remaining batter over. Let stand 20 min at room temperature to thaw bottom layer.
- Bake brownies till tester inserted into center comes out clean, about 35 min. Transfer to rack and cold. Cut brownies into squares. (Can be prepared 1 day ahead. Store in airtight container at room temperature.)
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