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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 8 |
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I love raspberry and chocolate together. Ingredients:
1/2 cup butter or margarine |
3 squares bittersweet chocolate |
2 eggs |
1 cup sugar |
1 tsp vanilla |
3/4 cup flour |
1/4 tsp baking powder |
1/2 cup slivered almonds |
1/2 cup raspberry preserves (i use the no sugar added ones) |
1 cup chocolate chips |
Directions:
1. Preheat oven to 350 degrees. Use non fat cooking spray and flour an 8 inch baking pan.
2. Melt butter and bittersweet chocolate in saucepan over low heat. Remove from heat; cool.
3. Beat eggs, sugar and vanilla in bowl until light. beat in chocolate mixture.
4. Stir in flour, powder just until blended.
5. spread 3/4 of the batter into prepared pan; sprinkle almonds over top.
6. Bake 10 minutes. remove from oven; spread preserves over almonds.
7. Carefully spoon remaining batter over preserves, smoothing top.
8. Bake 25 to 30 minutes or just until top feels firm. Remove from oven; sprinkle chocolate chips over top.
9. Let stand a few minutes until chip melt, spread evenly over brownies.
10. Cool completely in pan on a wire rack.
11. When chocolate is set, cut into 2 inch squares.
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