Raspberry Fudge Brownies
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Bittersweet chocolate||3 Ounce (3 Squares, 1 Ounce Each)|
|Sugar||1 Cup (16 tbs)|
|All purpose flour||3⁄4 Cup (12 tbs)|
|Baking powder||1⁄4 Teaspoon|
|Sliced almonds||1⁄2 Cup (8 tbs), or slivered|
|Raspberry preserves||1⁄2 Cup (8 tbs)|
|Milk chocolate chips||6 Ounce (1 Cup)|
Preheat oven to 350 °F Butter and flour an 8-inch square pan.
Melt butter and bittersweet chocolate in small heavy saucepan over low heat.
Remove from heat; cool.
Beat the eggs, sugar and vanilla in large bowl until light.
Beat in chocolate mixture.
Stir in flour, baking powder and salt until just blended.
Spread 3/4 of the batter in prepared pan; sprinkle almonds over the top.
Bake 10 minutes.
Remove from oven; spread preserves over almonds.
Carefully spoon remaining batter over preserves, smoothing top.
Bake 25 to 30 minutes or just until top feels firm.
Remove from oven; sprinkle chocolate chips over the top.
Let stand a few minutes until chips melt, then spread evenly over brownies.
Cool completely in pan on wire rack.
When chocolate is set, cut into 2-inch squares.