Raspberry Crowned Triple Chocolate Brownies

I knew that for the final dessert, I had to make something chocolate. I thought brownies would be simplest, but I wanted to jazz them up somehow, and add fruit. I took this recipe for Triple Chocolate Brownies, and added my own finish touches - a layer of raspberry jam, and raspberry crowns on top. They baked off beautifully, cut very well, and were definitely a chocoholics dream. They might be my new go to brownie.
(I quadrupled the recipe and made it in 1/2 sheet pan, cut into 120 brownie bites)

Triple Chocolate Brownies with Raspberry Crowns
(Brownies from Gourmet Magazine)

6 ounces fine-quality bittersweet chocolate, chopped

2 ounces unsweetened chocolate, chopped

3/4 cup (1 1/2 sticks) unsalted butter
1 1/2 cups sugar
2 teaspoons vanilla
4 large eggs
1 teaspoon salt
1 cup all-purpose flour
1 cup semisweet chocolate chips

In a metal bowl, set over a pan of barely simmering water melt the bittersweet chocolate and the unsweetened chocolate with the butter, stirring until the mixture is smooth, remove the bowl from the heat, and let the mixture cool until it is lukewarm. Stir in the sugar and the vanilla and add the eggs, 1 at a time, stirring well after each addition. Stir in the salt and the flour, stirring until the mixture is just combined, and stir in the chocolate chips.

Pour the batter into a well-buttered and floured 13 by 9-inch baking pan, smooth the top, and bake the mixture in the middle of a preheated 350 degrees F. oven for 25 to 30 minutes, or until a tester comes out with crumbs adhering to it. Let the mixture cool completely in the pan on a rack and cut it into 24 bars.

Spread raspberry jam over sheet of brownies, let dry a bit, cut into squares, and top with raspberries.