4 oz unsweetened chocolate
1 cup unsalted butter
4 eggs
1 teaspoon vanilla
1-1/2 cups granulated sugar
1/2 teaspoon salt
1 cup all purpose flour
1 cup sieved raspberry jam or apricot jam
A SUPER RICH MOIST CHOCOLATE SQUARE SIMILAR TO BROWNIES BUT MUCH RICHER. CUT IN SMALL PIECES. THEY FREEZE WELL AND TAKE ABOUT 30 MINUTES TO COME TO ROOM TEMPERATURE.
Preheat oven to 325o F. Butter and flour a 9×13-inch baking pan.
Melt chocolate and butter in heavy pot over low heat. Remove pan from heat and stir in eggs and vanilla. Combine sugar, salt and flour and stir into chocolate mixture. Scrape half the batter into prepared pan.
Freeze for 30 minutes or until layer is firm enough to spread a thin layer of jam on top. Spread on the jam and then the remaining batter. Let stand for 15 minutes or until frozen layer has thawed.
Bake for 30 minutes or until a skewer inserted in the side comes out clean. (It will be slightly moist in middle). Cool on a rack. Sprinkle with icing sugar. Cut into 32 squares.