Book Club Brownies

• CHOCOLATE-RASPBERRY BROWNIES
• Kristie Lundstrom, Bellingham, Washington
• 2 ounces unsweetened chocolate
• 6 tablespoons butter or margarine
• 1 cup sugar
• 2 large eggs
• 7 tablespoons seedless raspberry jam
• 2 tablespoons raspberry vinegar
• 1/2 teaspoon vanilla
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/2 toasted sliced almonds, coarsely chopped
• 3/4 cup semisweet chocolate baking chips

1. In a 2-3 quart pan over low heat, stir unsweetened chocolate and butter until melted. Remove from heat and stir in sugar, then eggs until glossy. Stir in 1/4 cup of the jam, 1 tablespoon of the vinegar, and vanilla, then mix in flour, salt, and almonds. Spread in a buttered and floured 9-inch cake pan with a removable rim.
2. Bake in a 350 degree oven until brownies begin to pull from sides of pan, about 30 minutes. Let cool on a rack for 10 minutes.
3. In a 1-2 quart pan over low heat, stir chocolate chips, remaining 3 tablespoons jam, and remaining vinegar until melted. Swirl over brownies. Let cool on a rack. Loosen from rim, then push out. Serves 12 to 16.
4. Per serving: 209 cal., 47% (99 cal.) from fat; 2.6 g protein; 11 g fat (5.6 g sat.); 28 g carbo.; 93 mg sodium; 39 mg chol.
5. This is the exact recipe from SUNSET'S KITCHEN CABINET page. I didn't toast the almonds and I used butter.

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Taken from www.epicurious.com/recipes/member/views/book-club-brownies-1216518 (may not work)