Ingredients
The following ingredients have 16 Servings
- 1 cup (2 sticks) unsalted butter
- 12 ounces semisweet chocolate chips (DIVIDED)
- 3 ounces unsweetened chocolate
- 3 large eggs
- 1 tablespoon instant espresso powder (or instant coffee granules)
- 1 tablespoon pure vanilla extract
- 1 cup + 2 tablespoons sugar
- 1/2 cup + 2 tablespoons flour (DIVIDED)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup seedless raspberry preserves (slightly heated and stirred until smooth)
Instruction
- Adjust oven rack to center position and preheat oven to 350°F. Line two 9-inch round cake pans with heavy-duty aluminum foil (up the sides and over the edges), then generously butter and flour on top of the foil.
- In the top of a double broiler (or in a large, heat-safe bowl set over a pot of simmering water), melt together the butter, 8 ounces of chocolate chips, and the unsweetened chocolate, stirring until smooth. Set aside to slightly cool.
- In a large bowl, blend together eggs, instant espresso powder, vanilla, and sugar. Slowly and gradually stir the warm butter/chocolate mixture into the egg mixture.
- In a medium bowl, whisk together 1/2 cup flour, baking powder, and salt. Blend into chocolate mixture until just combined. In a small bowl, toss the remaining 4 ounces chocolate chips with the remaining 2 tablespoons flour. Stir into the floured chocolate chips into the batter and divide the batter between the prepared cake pans. Spread the batter into an even layer in each pan. Dollop each pan with raspberry preserves and use a knife to gently swirl the preserves into the brownie batter.
- Rap the pans against the counter to remove any trapped air bubbles. Bake for 20 to 25 minutes until the center is set and a toothpick just comes out clean, taking care not to overbake. Allow to cool completely.
- Once the brownies are cool, use the foil like a sling to carefully lift them from the pan. Flatten the foil around the edges and slice each brownie round into 8 wedges using a large knife.
