Follow directions as stated on fudge brownie mix package. Spread batter into pan and pour warm raspberry jam over brownie batter and using a knife or small spatula, gently swirl jam into the batter.
Bake for 27-30 minutes. Cool completely before serving or for a decadent treat, serve warm with vanilla ice cream!
For Raspberry Puree (optional):
12 oz pkg. frozen raspberries, completely thawed
2 Tablespoons agave nectar or sugar
Empty raspberries into mesh strainer over a large bowl. Using the back of a large spoon or spatula, press raspberries through strainer, until seeds remain. The portion left in the bowl is what you will use as the puree. Stir in agave or sugar. Makes about 3/4 cup of puree.