Raspberry-Filled Brownies

1/2 C butter, softened
1 C sugar
2 large eggs
2 1-oz squares unsweetened chocolate, melted
3/4 C flour
1 C chopped walnuts
1/3-1/2 C raspberry jam (you can substitute orange marmalade or strawberry jam)

Beat butter at medium speed with electric mixer until soft and creamy, add sugar gradually and beat well. Add eggs and chocolate, mix well. Add flour, mix, then walnuts.

Spoon half of batter into a greased and floured 9-inch square pan. Spread raspberry jam (see note below) over batter and top with remaining batter. Bake at 350 F for 28-30 minutes. Cool on wire rack, then cut.

Note 1: My mother-in-law and I both discovered, independently, that it’s hard to spread the raspberry jam without messing up the layer of brownie underneath. If you microwave the jam to warm it slightly, it’s easier to drizzle it gracefully over the brownie layer.

Note 2 (Christmas 2005): This is a very light chocolate brownie — you could make more of a “dark chocolate” brownie by increasing the chocolate to 3 or 4 squares.