Marionberry-Walnut Brownies

I made these brownies to take to our Think Local Umpqua meeting and they were a big hit. The combination of berries and chocolate is divine!
Note:  These are best made a day ahead and refrigerated before cutting.

1 pound unsalted butter
8 ounces unsweetened baking chocolate
4 cups (1# 12 ounces) sugar
8 large farm-fresh local eggs
2 teaspoons real vanilla extract
3/4 teaspoon sea salt
2 1/4 cups unbleached all-purpose flour (12 ounces)
1 (11.5 oz.) package Ghirardelli 60% Dark Chocolate Chips
1 cup (4 ounces) coarsely chopped local walnuts
1 jar (8 to 12 ounces) Marionberry Jam

Line a 12 x 17-inch jelly roll pan with unbleached parchment or grease and flour well. Preheat the oven to 350 degreees.

In a large, heavy saucepan melt the butter and unsweetened chocolate over very low heat just until melted. Stir in the sugar, turn off the heat and let stand for 5 or 10 minutes, stirring occasionally, until sugar is melted.

Whisk the eggs, salt and vanilla together in a very large bowl. Slowly pour in the chocolate mixture, stirring constantly until well-combined.

Gently fold in the flour until no dry particles are visible. Pour into the prepared pan.

Scatter the chocolate chips evenly over the surface of the batter. Using a rubber scraper or the back of a spoon, gently smooth the top so the chips are covered with batter.

Sprinkle the chopped walnuts over the top. Heat the open jar of jam in the microwave for about 1 minute, until slightly softened. Stir well and then drop by teaspoonfuls randomly all over the batter.

Place on the center rack of the oven and turn the heat down to 325 degrees. Bake for exactly 30 minutes. Remove from oven and cool completely on a wire rack. Brownies will be easier to cut if covered tightly and then refrigerated overnight.

Makes 35 regular or 24 large brownies. These freeze very well!

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