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Preheat the oven to 325°. Spray a 13x9 inch pan with vegetable spray and line it with a piece of parchment paper that covers the bottom of the pan but drapes over the long sides (like handles). Set aside.
In a large bowl, combine the cocoa, sugar and salt and whisk to combine. Stir in the melted butter and whisk until well combined.
Stir in the flour. Add the eggs one at a time, and stir until combined before adding the next egg. Add the jam, and whisk briskly into the cocoa mixture. Stir in the chocolate chips and raspberries until well blended.
Spread the batter into a prepared pan and sprinkle evenly with remaining raspberries.
Bake for 30-40 minutes or until a cake tester comes out clean. Center should be slightly wobbly. Cool the brownies for at least one hour before glazing.
In a small over medium heat, combine the chocolate chips, raspberry jam, corn syrup and butter. Stir constantly until the the glaze is smooth and shiny.
Drizzle the glaze over the cooled brownies and let rest for several hours to set up. To slice, run a thin sharp knife under hot water and make slices to the brownies, wiping the knife after each cut and heating it under the hot water again to keep the slices "clean".