Raspberry Swirl Brownies

Directions:

Preheat oven to 350° F. Line a 9-inch square cake pan with non-stick aluminum foil. Melt chocolate and butter in a double boiler or microwave at medium power for 11 ½ minutes, stirring every 30 seconds. Spoon Tiptree Raspberry Preserves into a small bowl and stir with a wire whisk to soften. Beat eggs in a large bowl, with electric mixer at low speed, until foamy. Add sugar and beat at medium speed until combined. Add chocolate mixture, vanilla, espresso, and salt and blend thoroughly. Add flour and beat at low speed until completely incorporated. Fold in walnuts using a rubber spatula. Pour batter into prepared pan. Add spoonfuls of raspberry preserves to pan and, with a knife, gently swirl preserves through brownie batter. Bake 30-35 minutes, until wooden pick inserted into cake comes out almost clean. Cool in pan on wire rack. Use aluminum foil to lift cake from pan. Cut into 16 squares and peel away foil.