Heat 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-mouth 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. Over-baking 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