Raspberry-Latte Brownies

• 1 pkg. (4 oz.) BAKER'S Unsweetened Chocolate, broken into small pieces
• 3/4 cup butter
• 1/4 cup water
• 1 Tbsp. MAXWELL HOUSE Instant Coffee
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 3 eggs
• 1 tsp. vanilla
• 1/2 cup raspberry preserves
• 1-1/4 cups flour
• 2 tsp. CALUMET Baking Powder
• 16 raspberries
• 1 Tbsp. powdered sugar

1. Heat oven to 350 degrees F.
2. Line 9-inch square pan with foil, with ends of foil extending over sides.
3. Spray with cooking spray.
4. Microwave chocolate, butter, water and coffee granules in large microwaveable bowl on HIGH 2 min.
5. or until butter is melted.
6. Stir until chocolate is completely melted.
7. Add granulated and brown sugars; mix well.
8. Add eggs and vanilla; beat 2 min.
9. Stir in preserves.
10. Add flour and baking powder; stir well until blended.
11. Spread into prepared pan.
12. Bake 35 to 40 min.
13. or until toothpick inserted into center comes out with fudgy crumbs.
14. (Do not overbake.)
15. Cool completely.
16. Use foil handles to remove brownie from pan before cutting into bars.
17. Cut into 16 squares.
18. Top each with 1 raspberry; sprinkle with powdered sugar.

s, butter, water, coffee, sugar, brown sugar, eggs, vanilla, raspberry preserves, flour, baking powder, raspberries, powdered sugar

Taken from www.kraftrecipes.com/recipes/raspberry-latte-brownies-170716.aspx (may not work)