KONSYL Raspberry Brownies

Preheat oven to 350 degrees. Line a 13 x 9 inch baking pan with aluminum foil, allowing it to hang over the two narrow ends of the pan by about 2 inches. Grease the foil or coat with nonstick spray. In a small saucepan over very low heat, melt: 

• 12 ounces unsweetened chocolate, coarsely chopped 
• 1-1/2 cups (12 ounces) unsalted butter 

Stir constantly until the chocolate melts. Remove at once from heat. Beat until smooth. Cool to room temperature. In a separate bowl, beat or whisk until well blended: 

• 6 large eggs 
• 3 cups sugar 
• 2 teaspoons vanilla     

Fold in the cooled chocolate mixture with a wooden spoon or rubber spatula. Sift, and then stir to mix: 

• 1 cup all-purpose flour 
• 1 cup Konsyl fiber 

When just mixed, turn out into the pan. Drop by teaspoonfuls evenly over the top: 

• 2/3 cup raspberry jam 
• Swirl with knife to distribute throughout the batter. 

Bake on middle rack for 30 to 35 minutes or until the center of the top is almost firm when lightly tapped and a toothpick inserted in the center comes clean. Wait until completely cool to cut into bars. 

Makes 24 2 x 2 inch brownies