4 ounces unsweetened baking chocolate, cut into pieces
1/2 cup butter
2 cups sugar
1 teaspoon vanilla
1 cup flour
1/2 cup raspberry preserves-seedless
2 ounces semi-sweet chocolate, cut into pieces
1 ounce unsweetened baking chocolate, cut into pieces
1/3 cup sugar
1/4 cup water
1 cup butter, softened
1 ounce unsweetened baking chocolate
1 tablespoon butter
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Let's Make It
Preheat oven to 350°F. Grease 9 x13" pan. Bottom Layer: In small saucepan over low heat, melt 4 ounces chocolate and 1/2 cup butter, stirring constantly; remove from heat. Cool. In large bowl, beat 2 cups sugar, 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 pan. Bake 25-30 minutes or until set. Cool.
Filling: Spread raspberry preserves over base. In small saucepan over low heat, melt 2 oz. semi-sweet chocolate and 1 ounce unsweetened chocolate, stirring constantly. Remove from heat. In another small saucepan, bring 1/3 cup sugar and water to boil. Boil 1 min. In large bowl, beat 2 eggs until frothy. Gradually add sugar water mixture; beat on highest speed 5 minutes or until thick and lemon colored. Gradually add butter a small piece at a time. Beat well after each addition. Add melted chocolate and beat until smooth. Spread over preserves.
Glaze: In small saucepan over low heat, melt chocolate and butter, stirring constantly. Drizzle over filling. Chill 1 hr. Cut into bars.