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1
Preheat oven to 350 degrees Fahrenheit. Grease a glass pan (8x8 or 9x9 inch).
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2
In a medium bowl, sift together flours, starch, baking cocoa, and sugar. Blend until all the baking cocoa is incorporated and the mixture appears uniform. You may need to break up a few baking cocoa lumps. Add the chopped chocolate and set aside.
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3
In a separate bowl or 2-cup measuring cup, combine oil, molasses, eggs, and vanilla extract. Beat until well-mixed and set aside.
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4
In a small dish, mix together raspberry jam with the warm water until the jam is slightly runny. Set aside.
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5
Combine the egg mixture with the dry ingredients, stirring until all dry pockets are gone and batter is very gooey. Add 2-3 teaspoons of raspberry sauce to the batter and mix in well.
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6
Pour batter into greased glass pan. Spread with the back of your spoon until even.
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7
Take remaining raspberry sauce and dribble onto the top of the batter, making 3-4 rows evenly spaced across the surface. Run a butter knife down the center of each raspberry row, poking it down into the batter. Then use the knife to draw lines across the raspberry rows at least four or five times, making a wave-like pattern.
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8
Bake 35-40 minutes, or until brownies just begin to pull away from the edge of the pan and look solid. Allow to cool at least 15 minutes before cutting. Cut the whole pan into squares before chilling or the chocolate chunks sometimes make that difficult later.
