1Heat oven to 325°. Line a 20cm x 30cm high sided pan
2Beat sugar with eggs and salt until thick and lemon-colored, about 3 to 4 minutes. Beat in the vanilla and jam until smooth and well blended. Stir in the melted butter until blended, then stir in cocoa and flour. Add chocolate chips, if using and the crushed frozen raspberries. Spread in prepared pan and sprinkle with chopped pecans, if using.
3Bake for 35 to 40 minutes, or until set. The brownies will be soft and moist, but shouldn't be runny in the center. If a toothpick comes out with batter, let them bake a little longer.
These brownies are soft and sticky to cut, so let them cool thoroughly
4For optional topping, heat the raspberry preserves; stir in the confectioners' sugar until the mixure reaches the desired consistency. If the mixture is a little too thick, add hot water, a drop or two at a time, until you can drizzle the mixture. Drizzle and flick this over the cake.