4 oz. unsweetened chocolate
8 oz. unsalted butter
1 tsp. salt
1 tsp. pure vanilla extract
2 c. sugar
4 eggs
1 c. unbleached all-purpose flour
2 c. walnut pieces
1 scant c. seedless raspberry preserves

Melt the chocolate and butter in a large, heavy saucepan over low heat, stirring occasionally. Remove the pan from the heat and add the salt, vanilla and sugar; mix well. Add the eggs, one at a time, mixing after each one. Add the flour and beat until smooth. Stir in the walnut pieces.

Pour half the batter into a greased 9 x 13 inch baking pan and make a smooth surface. Freeze the batter for 30 minutes. Heat oven to 350 degrees.

When the batter is frozen, spread the preserves on the batter in a thin layer. Pour the remaining batter over the preserves and gently smooth it over to cover the preserves. Bake for 40-45 minutes or until a tester inserted in the center comes out clean. Cool the pan on a wire rack for 10 minutes before cutting the brownies. Cool the brownies completely on the wire rack.