Raspberry Brownies with White Chocolate Chips

(ADAPTED FROM FAT WITCH BAKERY BOOK)


1¾ sticks unsalted butter
½ cup + 1tbsp bittersweet chocolate chips
4 eggs
1 cup granulated sugar
1 tsp vanilla extract
½ cup + 1 tbsp flour
¼ tsp salt
½ cup white choc chips
½ cup seedless raspberry jam


Grease a 9x9 pan with nonstick foil.  Preheat the oven to 350 degrees. Melt the butter and bittersweet chocolate over in the microwave. Set aside. While chocolate mixture is cooling, beat the eggs, sugar and vanilla together in a mixing bowl until smooth. Add the cooled chocolate and keep mixing until thoroughly combined. Add flour and salt stirring until no white streaks remain. Fold in the white chocolate.Spread only half the batter into baking tin, then spread the preserves/jam on top, avoiding the edges. Refrigerate for 20 minutes, then spread the remaining brownie batter over the jam. Don't worry if the jam and brownie mixture get mixed up a bit. Bake for 35 minutes. Cool for 1 hour on a wire rack.