Raspberry and Chocolate, Part 2

Serves 6

1/2 stick unsalted butter

4 oz. bittersweet chocolate chips

1/2 cup all-purpose flour

2 tablespoons of cocoa powder

1/4 teaspoon cinnamon

1/4 teaspoon baking powder

1/4 teaspoon salt

1/2 cup sugar

1 large egg

1/2 teaspoon vanilla

1 1/2 tablespoons raspberry jam

• Preheat oven to 350 degrees.
• Butter and line a loaf pan with parchment paper. (If you are doubling this recipe, butter and line a 9 inch square baking pan.)
• In small bowl, whisk flour, cocoa, cinnamon, baking powder, and salt.
• Set aside.
• Place chocolate and butter in bowl over a pot of simmering water. Heat and stir until melted.
• Remove bowl from pan.
• Add vanilla and sugar. Mix to combine.
• Add egg and mix to combine.
• Add flour mixture. Mix until just combined. Do not over mix.
• Transfer to prepared pan. Smooth out to create even layer.
• Melt raspberry jam in a microwave safe bowl until loosen, about 15 seconds.
• Drop jam on top of brownie mixture.
• Use a spoon or knife to swirl jam into brownie mixture.
• Bake for 15 minutes or until tester comes out with just a few crumbs attached.
• Let cool in pan.
• Unmold brownies. Cut into six equal squares.