Instructions

• Preheat the oven to 350°F (175°C). Line an 8" x 8" or 9" x 9" square pan with parchment paper, leaving an overhang on two sides; set the pan aside.
• Set up a double boiler: simmer a few inches of water in a saucepan and place a heatproof bowl over the pan so the bowl does not touch the water. Add the 1.5c semi-sweet chocolate and the 1.5c (unsalted) butter to the bowl.
• Stir the chocolate and butter over the double boiler until fully melted and smooth. Remove the bowl from the heat and let the mixture cool until it is warm but not hot to the touch (so it won't cook the eggs).
• Whisk the 1c granulated sugar and ½c dark brown sugar into the warm chocolate-butter mixture until evenly incorporated and smooth.
• Add the 2 large eggs one at a time, whisking well after each addition until fully combined.
• Add the 2 large egg yolks and whisk until the batter is smooth and uniform.
• Using a rubber spatula, fold the ¾c all-purpose flour into the batter just until no streaks of flour remain. Do not overmix.
• Pour the batter into the prepared pan and spread it into an even layer.
• Drop the ¾c raspberry pie filling over the batter by rounded teaspoonfuls across the surface. Gently swirl the filling into the batter with the tip of a knife to create a marbled pattern—avoid fully mixing it in.
• Bake for 30 to 35 minutes, until the top is shiny and crackly and a toothpick inserted near the center comes out with a few moist crumbs attached. Cool completely in the pan on a wire rack, then lift the brownies out using the parchment overhang and cut.