Instructions: Preheat oven to 325 degrees. Butter 15 x 10 glass baking pan. (Glass works the best, but other pans can be used). Melt chocolate in top of double broiler over barely simmering water. In a separate saucepan, melt butter. Add the melted butter to the melted chocolate, stirring continuously. Stir in vanilla and raspberry jam. Whip eggs in a bowl with mixer on high while slowly adding sugar. Whip for 10 minutes. Combine flour, salt and sift into egg batter, folding it in with a rubber spatula in four additions. Fold in the chocolate mixture, then the walnuts.

Pour the brownie batter in prepared pan. Bake on center rack in oven for approximately 20 to 30 minutes. Brownies are done when toothpick inserted in the center comes out almost clean. It is important to not overbake. Let brownies cool in the pan or a wire rack. When brownies are completely cool, make icing. Melt the chocolate in top of a double broiler over barely simmering water. Let the chocolate cool. With an electric mixer beat butter and cream cheese on medium speed until smooth. Beat in sugar and melted chocolate. Spread icing evenly over brownies.

Makes 25 brownies.

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