Weekend of Baking Extravaganza, Day 2: Raspberry Truffle Brownie Bars

I've made this once before using the recipe online. This time I used the recipe in the King Arthur Flour Baker's Companion: The All-Purpose Baking Cookbook, which is slightly different.

For the Bars 2 sticks butter, melted 3/4 cup Dutch-process cocoa     1 3/4 cups sugar 1/2 tsp salt 2/3 cup raspberry jam 1 cup all-purpose flour 4 large eggs

For the Glaze 1/4 cup raspberry jam 3/4 cup semisweet chocolate chips 2 tbsp agave 2 tbsp butter

1. Preheat the oven to 325 degrees.

2. Whisk together the melted butter, cocoa, sugar, salt, and jam.



3. Stir in the flour and eggs.

4. Pour the batter into a lightly greased 9 x 13-inch pan.

5. Bake for 35 minutes until a cake tester inserted into the middle comes out clean.

6. Cool them for 1 hour before glazing.

7. To make the glaze, combine all the ingredients and cook over low heat (or in the microwave) until the chocolate and butter are melted.

8. Stir until smooth and spread over the cooled bars.