There aren’t too many things better than this rich dessert! I love dense rich brownies and with the raspberry ganache on top it is to die for good!
10 ounces bitter or semi sweet chocolate baking chips or bar chopped
3/4 cup butter
1/3 cup seedless raspberry jam
5 large eggs
1 cup organic sugar
1/3 cup all-purpose flour
1 teaspoon baking powder
Preheat the oven to 350 degrees. Line a 9×13 pan (square edges is best) with foil that overhangs around the edges. Spray with cooking spray, getting into the corners well. Set aside.
In a large sauce pan melt the butter and chocolate over low heat until smooth. Add the jam and whisk until melted. Cool slightly.
Beat eggs and sugar in an electric bowl fitted with a paddle attachment until very thick (about 6 minutes). Add flour and baking powder into egg mixture and gently fold in the chocolate as well. Pour into prepared pan and bake for 40-45 minutes. Let cool and make the glaze.
1/2 cup whipping cream
1/2 cup raspberry seedless jam
12 oz. bitter or semi sweet chocolate chips or bar chopped
2 pints fresh raspberries
Over medium heat combine cream and jam. Bring to a boil and remove from heat. Add the chocolate and allow to melt and whisk until smooth. Spread over cooled brownies evenly and place one raspberry for each piece you will cut. Chill in the fridge for at least 4 hours or overnight. Pull the foil sling out of the pan and cut into pieces just before serving. These are very rich so be sure to cut them small. I can get at least 30 out of the pan.