Chocolate-Covered Raspberry Brownies

Preheat the oven to 350°F (175°C). Grease an 8-inch square baking pan and line the bottom and sides with parchment paper, leaving a 1-inch overhang. Lightly grease the parchment paper. (5 minutes)

Make the brownies: In a small saucepan over medium-low heat, melt the butter. Once melted, stir in the 1/2 cup of chocolate chips until completely melted and smooth. Remove from heat and let cool to room temperature. (10 minutes)

In a medium bowl, whisk together the flour, cocoa powder, salt, and baking powder. Set aside. (2 minutes)

In a large bowl, combine the sugar and eggs. Beat with an electric mixer on medium speed until pale and fluffy. Mix in the vanilla extract. Gradually add the cooled, melted chocolate mixture in a slow, steady stream. At low speed, gradually mix in the dry ingredients until just combined. Finish incorporating the batter by hand with a rubber spatula, if necessary. Scrape the batter into the prepared pan. (10 minutes)

Bake in the preheated oven until the brownies begin to pull away from the sides of the pan and a toothpick inserted into the center comes out clean, about 30 to 35 minutes. Place the pan on a wire rack and let cool completely, about 30 to 40 minutes. (65 minutes)

To prepare the topping, spread the raspberry jam evenly over the cooled brownies, right to the edges. Arrange the whole raspberries in a single layer over the jam. (5 minutes)

Place the 2 cups of chocolate chips in a medium, heat-proof bowl. In a small saucepan over medium heat, warm the heavy cream and 2 tablespoons of butter, stirring occasionally. When the butter is melted and the cream is steaming and bubbling at the edges, pour the hot cream mixture over the chocolate chips. Let stand for 3 to 5 minutes to allow the chocolate to melt. Add a pinch of salt and whisk until completely smooth. Pour the chocolate ganache over the raspberries. Refrigerate until the chocolate is set, about 30 minutes. (40 minutes)

Carefully lift the brownies from the pan using the parchment paper overhang. Place on a cutting board and carefully peel away the parchment paper. Slice into 9 squares and serve. (5 minutes)