Ingredients:
10 Tbsp. unsalted butter
1 cup semi-sweet chocolate chips
3 large eggs, room temperature
1 cup brown sugar
2/3 cup flour
2 Tbsp. cocoa powder
1 Tbsp. Hatch Red Chile Powder
1/2 tsp. salt
1 cup raspberries
2 Tbsp. Heidi’s Raspberry Red Chile Jam

Directions:
Preheat oven to 350°F and spray an 8-inch square pan with baking spray.
In a medium microwave-safe bowl, melt the butter and chocolate until smooth.
Allow to cool slightly and whip in the eggs and brown sugar for several minutes, until light and airy.
Mix in the melted chocolate mixture and stir to combine.
Whisk together the flour, cocoa powder, red chile powder and salt.
Fold the dry ingredients into the wet ones just until a few flour streaks remain. Fold in the raspberries just until combined.
Evenly spread batter into the prepared pan. Swirl raspberry jam on top.
Bake on the middle rack 20-30 minutes, until the edges are done but the center is still very slightly jiggly.
A toothpick inserted into the middle should come out with some wet crumbs.
Cool in the pan completely, then remove and cut into even squares.

Click here for Hatch Red Chile Powder

Click here for Heidi’s Raspberry Red Chile Jam