Chocolate, Raspberry & Coconut Brownies

• 1 pkg. (4 oz.) BAKER'S Unsweetened Chocolate
• 3/4 cup butter
• 2 cups sugar
• 4 eggs
• 1 tsp. vanilla
• 1 cup flour
• 1/2 cup raspberry jam
• 1 cup BAKER'S ANGEL FLAKE Coconut, toasted
• 1/2 cup chopped PLANTERS Salted Almonds

1. Heat oven to 350F.
2. Line 13x9-inch pan with foil, with ends of foil extending over sides.
3. Spray foil with cooking spray.
4. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min.
5. or until butter is melted.
6. Stir until chocolate is completely melted.
7. Add sugar; mix well.
8. Blend in eggs and vanilla.
9. Stir in flour until blended.
10. Spread onto bottom of prepared pan.
11. Bake 30 min.
12. Spread jam evenly on top; sprinkle with coconut and nuts.
13. Bake 5 min.
14. or until toothpick inserted in center comes out with fudgy crumbs.
15. (Do not overbake.)
16. Cool in pan.

s, butter, sugar, eggs, vanilla, flour, raspberry jam, s angel, almonds

Taken from www.kraftrecipes.com/recipes/chocolate-raspberry-coconut-brownies-161301.aspx (may not work)