Chocolate Raspberry Bars with White Chocolate and Almonds (Giada De Laurentiis) |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 16 |
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Ingredients:
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 |
Directions:
1. Position a baking rack in the center of the oven. Preheat the oven to 325 degrees F. Butter and flour a 9 by 13-inch baking pan.
2. In a small saucepan, stir the jam constantly over low heat until pourable, about 1 minute. Set aside.
3. In a large bowl, blend together the brownie mix, eggs, vegetable oil, and water. Using an electric hand mixer beat for 1 minute on medium speed. Pour the batter into the prepared pan. Spoon the jam over the top of the brownie batter. Using a small spatula, swirl jam into the brownie batter. Bake for 27 to 30 minutes or until a toothpick inserted about 1-inch from the edge of the pan comes out clean. Spread with the melted chocolate and sprinkle with salted almonds. Transfer the pan to a wire rack to cool.
4. Cut into 16 bars and store airtight in a plastic container for up to 1 week.
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