Baking Time
25-30 minutes |
Oven Temperature
350° F |
Pan Size
13" x 9" greased |
Base:
4 ounces (4 squares) unsweetened chocolate, cut into pieces
1/2 cup butter
2 cups sugar
1/4 teaspoon salt
1 teaspoon vanilla
4 eggs
1 cup flour
Filling:
1/2 cup seedless raspberry preserves
2 ounces (2 squares) semi-sweet chocolate, cut into pieces
1 ounce (1 square) unsweetened chocolate, cut into pieces
1/3 cup sugar
1/4 cup water
2 eggs
1 cup unsalted butter or regular butter
Glaze:
1 ounce (1 square) unsweetened chocolate, cut into pieces
1 tablespoon butter
  In small saucepan over low heat, melt 4 ounces unsweetened chocolate and 1/2 cup butter, stirring constantly; remove from heat. Cool. In large bowl, beat 2 cups sugar, salt, vanilla and 4 eggs. Stir in melted chocolate mixture just until blended. Lightly spoon flour into measuring cup; level off. Stir in flour just until blended. Spread mixture evenly in prepared pan. Bake for 25 to 30 minutes or until set. Cool.
Spread raspberry preserves over base.
In small saucepan over low heat, melt 2 ounces semi-sweet chocolate, stirring constantly. Remove from heat. In another small saucepan, bring 1/3 cup sugar and water to a boil; boil 1 minute. In large bowl, beat 2 eggs until frothy. Gradually add sugar/water mixture and beat on highest speed for 5 minutes or until thick and lemon colored. Gradually add butter a small piece at a time, beating well after each addition. Add melted chocolate and beat until smooth. Spread filling carefully over preserves.
In small saucepan over low heat, melt 1 ounce unsweetened chocolate and 1 tablespoon butter, stirring constantly. Drizzle over filling. Refrigerate 1 hours; cut into bars. Store in refrigerator.
 An easy way to drizzle the chocolate over the top is to put melted chocolate in a small ziplock bag and make a tiny snip in one corner.
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