Raspberry Fudge Brownies

Yield: 16 brownies

Ingredients

• 1/2 cup butter
• 3 (1 ounce) squares bittersweet chocolate*
• 2 eggs
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 3/4 cup all-purpose flour
• 1/4 teaspoon baking powder
• Dash salt
• 1/2 cup sliced or slivered almonds
• 1/2 cup raspberry preserves
• 1 cup (6 ounces) milk chocolate chips

Instructions

1. Heat oven to 350 degrees F. Butter and flour an 8 inch square pan.
2. Melt butter and bittersweet chocolate in small heavy saucepan over low heat. Remove from heat; cool.
3. Beat eggs, sugar and vanilla extract in large bowl until light.
4. Beat in chocolate mixture.
5. Stir in flour, baking powder and salt until just blended.
6. Spread 3/4 of batter in prepared pan; sprinkle almonds on top.
7. Bake for 10 minutes.
8. Remove from oven; spread preserves over almonds. Carefully spoon remaining batter over preserves, smoothing top.
9. Bake for 25 to 30 minutes or just until top feels firm.
10. Remove from oven; sprinkle chocolate chips over top. Let stand a few minutes until chips melt, then spread evenly over brownies.
11. Cool completely in pan on wire rack.
12. When chocolate is set, cut into 2-inch squares.

Notes

* Bittersweet chocolate is available in specialty food stores. One square unsweetened chocolate + two squares semisweet chocolate may be substituted.