½cupmelted butter (cooled slightly) or vegetable oil
1teaspoonpure vanilla extract
12fresh raspberries, halved
Preheat oven to 350°F. Line a 9x9* square baking pan with foil or parchment paper and spray it with nonstick spray.
In a large bowl, whisk cocoa powder, sugar, salt, flour, and both chocolate chips until combined.
Add eggs, butter/oil, water, and vanilla and stir somewhat vigorously with a rubber spatula until well combined.
Scoop the batter into the prepared pan (it will be thick) and smooth into an even layer. Dollop the jam all over the top then use the tip of a sharp knife to drag and swirl the jam over the top of the brownies. Press the raspberries on the top of the brownie batter.
Place the pan in the oven and bake for 28-32 minutes, until a toothpick inserted into the center comes out without raw batter on it (fudgy crumbs are OK). Be sure not to overbake. Place the pan on a wire rack to cool completely.
*If using an 8x8 pan your brownies will be thicker and you'll need to increase your bake time by 5-10 minutes.