- 4 (1 ounce) squares BAKER'S Unsweetened Baking Chocolate
- 3/4 cup butter or margarine
- 2 cups sugar
- 3 eggs
- 1 teaspoon vanilla
- 1 cup flour
- 1/4 cup seedless raspberry jam
- 6 (1 ounce) squares BAKER'S Semi-Sweet Baking Chocolate, chopped
- 3/4 cup whipping cream
- Preheat oven to 350 degrees F. Line 13×9-inch baking pan with foil, with ends of foil extending over sides of pan. Grease foil. Microwave unsweetened chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Stir sugar into chocolate mixture until well blended. Add eggs and vanilla; mix well. Stir in flour until well blended. Spread into prepared pan.
- Bake 30 to 35 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan.
- Spread jam over brownies. Microwave semi-sweet chocolate and cream in microwaveable bowl on HIGH 2 min. or until simmering. Stir until chocolate is completely melted and mixture is well blended. Spread evenly over jam layer. Refrigerate 1 hour or until chocolate layer is set. Lift dessert from pan, using foil handles. Cut into 32 brownies to serve.