Raspberry Fudge Brownies

• 1/2 c. butter
• 3 sq. bittersweet chocolate
• 2 eggs
• 1 c. sugar
• 1 tsp. vanilla
• 3/4 c. flour
• 1/4 tsp. baking powder
• dash of salt
• 1/2 c. sliced or slivered almonds
• 1/2 c. raspberry preserves
• 1 c. (6 oz.) pkg. milk chocolate chips

1. Preheat oven to 350u0b0.
2. Butter and flour an 8-inch square pan. Melt butter and bittersweet chocolate chips in small, heavy saucepan over low heat.
3. Remove from heat; cool.
4. Beat the eggs, sugar and vanilla in large bowl until light.
5. Beat in chocolate mixture.
6. Stir in flour, baking powder and salt until just blended.
7. Spread 3/4 of the batter into prepared pan; sprinkle almonds over top.
8. Bake for 10 minutes.
9. Remove from oven; spread preserves over almonds.
10. Carefully spoon remaining batter over preserves, smoothing top.
11. Bake for 25 to 30 minutes, or just until top feels firm.
12. Remove from oven; sprinkle chocolate chips over top.
13. Let stand a few minutes, until chips melt, then spread evenly over brownies.
14. Cool completely.
15. Makes 16 servings.

butter, bittersweet chocolate, eggs, sugar, vanilla, flour, baking powder, salt, almonds, raspberry preserves, milk chocolate chips

Taken from www.cookbooks.com/Recipe-Details.aspx?id=918585 (may not work)