4 ounces unsweetened chocolate
3/4 cup butter
2 cups granulated sugar
3 eggs
1 teaspoon vanilla
1 cup flour
1/3 cup plus 1 tablespoon seedless raspberry jam, divided
2 ounces unsweetened chocolate
6 ounces quality semisweet chocolate, chopped
1 cup heavy cream

Heat oven to 350°F. Line 9x13 inch baking pan with foil and spray with nonstick cookign spray. Melt chocolate and butter together, stirring till melted and smooth. Stir in sugar till well blended. Stir in eggs and vanilla. Stir in flour till well blended; mixture will be thick. Spread in prepared pan. Bake 25-35 minutes till toothpick inserted in center comes out with fudgy crumbs. Do not overbake. Cool in pan. Spread 1/4 cup jam in thin layer over top of brownies.

Chop unsweetened chocolate and mix with semisweet chocolate in medium bowl. Heat cream in small saucepan over low heat till simmering. Pour over chocolate and let stand for 1 minute. Stir in remaining jam with wire whisk till smooth. Pour chocolate mixture over jam layer on brownies. Shake pan gently to distribute glaze. Refrigerate 45 minutes till chocolate mixture is set.