1 c (2 sticks) unsalted butter
5 oz Unsweetened chocolate,
chopped
2 c Sugar
4 lg Eggs
2 t Vanilla extract
1 1/4 c Unbleached all purpose
flour
1 t Baking powder
1/2 t Salt
1 c Chopped walnuts
(about 4 oz)
1/2 c Raspberry preserves

Butter 13x9x2-inch baking pan. Melt butter and
chocolate in heavy large saucepan over low heat,
stirring constantly until smooth. Remove from heat.
Whisk in sugar, then eggs and vanilla. Mix flour,
baking powder and salt in small bowl. Add to chocolate
mixture and whisk to blend. Stir in nuts.

Pour 2 C batter into pan. Freeze until firm, about 10
minutes.

Preheat oven to 350'F. Spread preserves over brownie
batter in pan. Spoon remaining batter over. Let stand
20 minutes at room temperature to thaw bottom layer.

Bake brownies until tester inserted into center comes
out clean, about 35 minutes. Transfer to rack and
cool. Cut brownies into squares. (Can be prepared 1
day ahead. Store in airtight container at room
temperature.)