Lightly grease a 22cm square cake tin. Line the base and sides with baking parchment
Preheat the oven to 170 degrees Celsius
Melt the chocolate and butter together over low heat.
Whisk the egg yolks, vanilla, sea salt and caster sugar together to mix.
Once the chocolate is melted, pour onto the eggs and whisk together
Whisk in the flour and baking powder.
Pour into the prepared baking tin.
Stir the raspberry jam to loosen then spoon on top of the brownie. Use a small knife or cocktail stick to swirl the jam evenly over the surface of the brownie.
Dot the raspberries on top of the brownie, pressing in lightly.
Place in the oven and bake for 30 minutes or until the edges are cooked but the centre still has a little wobble. The brownie will firm up on cooling.
Remove from the oven and cool in the tin. Cut into squares as desired and serve