Angie wanted more brownies.
INGREDIENTS
6 ounces unsweetened chocolate
1 cup butter
2 cups sugar
4 eggs
2 teaspoons vanilla
1 1⁄2 cups flour
1⁄2 teaspoon baking powder
1 cup milk chocolate chips
3⁄4 cup raspberry jam
DIRECTIONS
In a large bowl, melt together butter and chocolate in a microwave; With a wire whisk, beat in sugar, eggs, and vanilla – Let cool slightly; Gradually stir in flour and baking powder just to combine; Fold in almonds and chocolate chips.
Spread about 3/4 of the batter evenly in a 13″ x 9″ x 2″ pan that has been coated with a non stick spray; Carefully spread raspberry preserves on top of the batter; Drizzle remaining batter evenly over preserves swirling top lightly with a spoon; Gently smooth top.
Bake for about 20 – 25 minutes at 350° or until the top is slightly puffed and a toothpick inserted in the center comes out clean.
Cool completely in the pan on a rack before cutting and enjoying.
I got the recipe here.
Commandatore Of The Kitchen 