Preheat oven to 350F. Line an 8-in square baking pan with tin foil and lightly grease. Set aside.
In a small saucepan over medium heat, melt butter and chocolate until smooth. Remove from heat and set aside to cool.
In a large bowl, whisk eggs, sugar, and vanilla together until smooth. Whisk in melted chocolate mixture until smooth. Slowly fold in flour, cocoa, and salt until batter is just combined.
Scrape batter into prepared pan. Drop raspberry jam by spoonfuls on top and then use a knife to gently swirl the batter and jam. Top with white chocolate chunks.
Bake brownies at 350F 30-35 minutes or until a toothpick comes out with moist crumbs sticking to it. Cool brownies completely in pan on a wire cooling rack. Cut into squares and serve. Enjoy!