Raspberry Fudge Brownies
½ cup butter
3 squares (1 oz each) bittersweet chocolate
1 cup of sugar
1 teaspoon vanilla
¾ cup all-purpose flour
¼ teaspoon baking powder
Dash of salt
½ cup sliced or slivered almonds
½ cup raspberry preserves
1 cup (6 oz) milk chocolate chips
Preheat oven to 350 butter and flour 8-inch square baking pan.
Melt butter and bittersweet chocolate in small heavy saucepan over low heat.
Remove from heat cool. Beat 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 batter in prepared pan;
Sprinkle almonds over tip. Bake 10 minutes.
Remove from oven; spread preserves over almonds, carefully spoon remaining batter over preserves, smoothing top.
Bake 25-30 minutes, or just until top feels firm. Remove from oven sprinkle chocolate chips over top.
Let stand few minutes then spread evenly over brownies cool completely.
When chocolate is set, cut into squares.
Yield 16 brownies.