3/4 cup (1 1/2 sticks) Country Crock® Buttery Sticks
4 oz unsweetened chocolate, chopped
2 cups sugar
1 tsp. vanilla extract
1 cup all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1/2 cup seedless raspberry jam
3/4 cup heavy cream
6 ounces bittersweet chocolate or semisweet chocolate, chopped
Preheat oven to 350°. Line 13 x 9-inch baking pan with aluminum foil; grease foil. Set aside.
Melt Country Crock® Buttery Sticks with unsweetened chocolate in medium saucepan over low heat. Remove from heat. Stir in sugar, then eggs and vanilla. Stir in flour, baking soda and salt just until blended. Spread into prepared pan.
Bake 30 to 35 minutes until toothpick inserted in center comes out with moist crumbs attached. Cool completely on wire rack.
Spread jam over brownies. Bring cream to a boil in small saucepan. Remove from heat and stir in bittersweet chocolate until melted. Spoon mixture over jam to cover. Refrigerate until firm, about 1 hour.