9 ounces unsweetened chocolate, cut into 1/2-inch pieces
1 cup plus 1 tablespoon (9 ounces) unsalted butter
2 teaspoons pure vanilla extract
1/4 cup raspberry jam
6 large eggs
3 cups granulated sugar
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1 1/2 cups toasted walnuts, finely chopped (optional)
4 ounces bittersweet chocolate
1/2 cup (4 ounces) butter, at room temperature
2 ounces cream cheese, at room temperature
2 1/3 cups confectioners' sugar

Preheat the oven to 325 degrees F. Butter a 15 X 10-inch glass baking pan.

Melt the chocolate in the top of a double boiler over barely simmering water.

In a separate saucepan, melt the butter. Add the melted butter to the melted chocolate, stirring continuously. Stir in the vanilla extract and raspberry jam.

Whip the eggs for 1 minute. With the mixer on high speed, slowly add the sugar and whip for 10 minutes.

Combine the flour and salt and place them in a sifter. Transfer the whipped eggs to a wide-mouthed bowl for easier folding. Sift the flour and salt into the egg batter, folding it in with a rubber spatula in four additions. Fold in the chocolate mixture, then the walnuts.

Pour the brownie batter into the prepared pan. Bake on the center rack in the oven for approximately 25-30 minutes. It is important to check the brownies during baking. They are done when a wooden pick inserted in the center comes out almost clean. Overbaking makes them dry. Let the brownies cool in the pan on the rack.

When the brownies are completely cool, make the icing. Melt the chocolate in the top of a double boiler over barely simmering water. Let the chocolate cool.

With an electric mixer, beat the butter and cream cheese on medium speed until smooth. Beat in the sugar and melted chocolate. Spread the icing evenly over the brownies.