Raspberry Chocolate Truffle Brownies

1 1/2 sticks unsalted butter
4 ounces unsweetened chocolate, chopped
3 large eggs
2 cups sugar
? cup raspberry jam
3 tablespoons black raspberry liqueur (inexpensive Bolsey brand works fine)
1 cup all purpose flour
1/4 teaspoon salt
1 cup semisweet chocolate chips

Preheat oven to 350 F. Very generously butter a rectangular cake pan.

Melt the sticks of butter and chocolate in large saucepan over low heat, stirring until smooth. Remove from heat and let it cool. Whisk in eggs, sugar, jam and liqueur. Stir in flour and salt, then chocolate chips. Transfer batter to prepared pan. Bake brownies until tester inserted into center comes out with moist crumbs attached, about 45 minutes. Cool in pan on rack. Dust brownies with powdered sugar or make a glaze with 2 tablespoons each of butter, Hershey's cocoa powder and water. Melt butter and stir in cocoa and water. It will thicken. Add enough powdered sugar to make a thin glaze and drizzle over brownies.