Raspberry Swirl Brownies
From Fairytale Brownies

3 to 4 ounces unsweetened chocolate
6 Tablespoon butter
1 1/2 cups sugar
3 eggs
1/4 teaspoon salt
3/4 cup sifted flour
1 jar (10 ounces) raspberry jam or preserves

Heat oven to 350 degrees F. Butter a 9-inch square cake pan.

Melt chocolate and butter in a bowl or pot over simmering water; stirring until smooth.

Remove from heat, and stir in the sugar, eggs, salt and flour. Mix well. Spread mixture evenly in the cake pan.

Spoon 3 thick lines of raspberry jam, evenly spaced, over the batter, then draw a knife across the lines to make a swirl pattern.

Bake about 40 minutes, until dry on top and almost firm to the touch. A toothpick should come out clean when drawn from the center. Don't overbake. Brownies should be moist and chewy.

Set pan on a rack to cool for about 15 minutes, and cut the brownies into 1 1/2-inch squares.