Makes 2 dozen
4 cups light brown sugar
1 pkg. vanilla sugar
12 oz. unsalted butter, room temperature
4 large eggs
4 cups all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
8 oz. white chocolate, chopped into chunks
1/2 cup seedless raspberry jam
Preheat oven to 350° F.
Cream butter and sugars together until light and fluffy. Add eggs one at a time allowing each to fully incorporate.
Sift together flour, baking powder, and salt. Add flour in two stages. Do not over mix. Fold in chocolate chunks.
Grease with butter and flour a half sheet pan (18x13). Spread brownie mixture evenly in the pan. Swirl in the raspberry jam.
Bake 35-40 minutes until an inserted toothpick comes out clean.