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Raspberry Fudge Brownies
Raspberry Fudge Brownies
Yield: Makes 16 brownies
Ingredients:
1/2cup (1 stick) butter
3squares (1 ounce each) bittersweet chocolate*
1cup sugar
2eggs
1teaspoon vanilla
3/4cup all-purpose flour
1/4teaspoon baking powder
Dash salt
1/2cup sliced or slivered almonds
1/2cup raspberry preserves
1cup (6 ounces) milk chocolate chips
Preparation:
1.Preheat oven to 350°F. Grease and flour 8-inch square baking pan.2.Melt butter and bittersweet chocolate in small, heavy saucepan over low heat. Remove from heat; cool. Beat sugar, eggs and vanilla in large bowl until light. Beat in chocolate mixture. Stir in flour, baking powder and salt until just blended. Spread three fourths of batter in prepared pan; sprinkle with almonds.3.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.4.Immediately sprinkle chocolate chips over top. Let stand 1 to 2 minutes or until chips melt; spread evenly over brownies. Cool completely in pan on wire rack. Let stand until chocolate is set. Cut into 2-inch squares.
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