Raspberry Truffle Brownies

BROWNIE LAYER:

• 4 Squares Unsweetened Baking Chocolate
• 3/4 Cup butter or margarine
• 2 Cups granulated sugar
• 3 Large eggs, room temperature
• 1 tsp Vanilla
• 1 Cup Flour
• 1 Cup Coarsely chopped macadamia nuts or toasted Almonds
• 1/4 Cup Seedless Raspberry jam

GLAZE:

• 1 Cup Heavy (Whipping) Cream
• 6 Squares Semi-Sweet Baking Chocolate, finely chopped
• 2 Squares Unsweetened Baking Chocolate, finely chopped
• 3 Tbsp Seedless Raspberrry Jam

1. BROWNIE:

1. Preheat oven to 350 degrees F (325 degrees F if using glass, dark or non-coated pan). Line 13x9 inch pan with foil - leaving 1 inch hanging over ends of pan. Grease foil.
2. Microwave chocolate and butter in a large microwavable bowl on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted.
3. Stir sugar into chocolate mixture until well blended. Mix in eggs and vanilla. Stir in flour and nuts untils well blended. Spread into prepared pan.
4. Bake 30 - 35 minutes or until toothpick inserted in center comes out WITH fudgy CRUMBS. DO NOT OVERBAKE! Cool in pan on wire rack. Spread with jam while still warm, but not hot.

5. GLAZE:

1. Microwave cream in a medium microwavable bowl on HIGH 45 seconds or until cream is SIMMERING. Stir in chopped chocolates and jam until chocolate is melted and mixture is smooth. Spread glaze over jam layer of brownies.
2. Refrigerate 1 HOUR or until glaze is set. Lift out of pan onto cutting board. Cut into diamond-shaped bars. Garnish with fresh raspberries if desired.