White Chocolate Raspberry Love Notes
1/4 cup butter
1 pkg. (6 squares) White Chocolate, divided
1/2 cup granulated sugar
1 cup all-purpose flour
1/2 tsp. salt
1/2 cup Raspberry Jam
HEAT oven to 325°F. Grease and flour 8 inch square baking pan.
MELT butter and 3 squares chocolate together over low heat or in microwave on MEDIUM for 2-3 minutes.
BEAT eggs until foamy in a large bowl. Gradually add sugar, beating at high speed until lemon coloured. Stir in melted chocolate mixture. Add flour and salt; mix at low speed until just combined. Chop remaining chocolate and stir into flour mixture.
SPREAD half of batter into prepared pan.
HEAT jam in microwave on MEDIUM for 2 minutes. Spread jam evenly over batter. Add spoonfuls of remaining batter over jam and zigzag knife through batter to marble.
BAKE for 30 - 35 minutes or until toothpick inserted in centre comes out clean.