Preheat your oven to 350°F (175°C). Grease an 8×8 inch baking dish or line it with parchment paper, leaving some overhang for easy removal later.

In a medium saucepan, combine the chopped dark chocolate and cubed butter. Over low heat, stir gently until everything is melted and combined smoothly—don’t rush it. Remove it from the heat and allow it to cool slightly.

In a large mixing bowl, beat the eggs and sugar together until light and fluffy. This can take about 5 minutes—use a handheld mixer if you have one. Add in the vanilla extract, cooled chocolate mixture, and raspberry preserves. Stir until combined.

In a separate bowl, whisk together the flour, cocoa powder, espresso powder, and sea salt. This enriches the flavor and ensures an even distribution of dry ingredients in the batter.

Gradually add the dry ingredients into the wet mixture. Use a spatula or wooden spoon to fold them gently together. Don’t overmix; we want those brownies to stay tender.

Pour the brownie batter into the prepared baking dish. Spread it evenly and tap the pan on your countertop to eliminate any air bubbles. Place it in your preheated oven. Bake for about 25-30 minutes—it should be set but still soft in the center.

Once baked, allow the brownies to cool in the pan for 10-15 minutes before transferring them to a wire rack. Cut into squares and savor the deliciousness!