Chocolate Raspberry Bars with White Chocolate and Almonds

• 2/3 cup raspberry jam
• 1 (21-ounce) box brownie mix (recommended: Duncan Hines Chewy Fudge)
• 3 eggs
• 1/2 cup vegetable oil
• 1/4 cup water
• 3/4 cup white chocolate chips, melted
• 1/2 cup chopped salted almonds

1. Position a baking rack in the center of the oven.
2. Preheat the oven to 325 degrees F. Butter and flour a 9 by 13-inch baking pan.
3. In a small saucepan, stir the jam constantly over low heat until pourable, about 1 minute.
4. Set aside.
5. In a large bowl, blend together the brownie mix, eggs, vegetable oil, and water.
6. Using an electric hand mixer beat for 1 minute on medium speed.
7. Pour the batter into the prepared pan.
8. Spoon the jam over the top of the brownie batter.
9. Using a small spatula, swirl jam into the brownie batter.
10. Bake for 27 to 30 minutes or until a toothpick inserted about 1-inch from the edge of the pan comes out clean.
11. Spread with the melted chocolate and sprinkle with salted almonds.
12. Transfer the pan to a wire rack to cool.
13. Cut into 16 bars and store airtight in a plastic container for up to 1 week.

raspberry jam, brownie mix, eggs, vegetable oil, water, white chocolate chips, almonds

Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/chocolate-raspberry-bars-with-white-chocolate-and-almonds-recipe.html (may not work)