Ingredients Jump to Instructions ↓

  1. 1/2 cup butter or margarine

  2. 3 squares bittersweet chocolate

  3. 2 eggs

  4. 1 cup sugar

  5. 1 tsp vanilla

  6. 3/4 cup flour

  7. 1/4 tsp baking powder

  8. 1/2 cup slivered almonds

  9. 1/2 cup raspberry preserves (I use the no sugar added ones)

  10. 1 cup chocolate chips

Instructions Jump to Ingredients ↑

  1. How to make it Preheat oven to 350 degrees. Use non fat cooking spray and flour an 8 inch baking pan. Melt butter and bittersweet chocolate in saucepan over low heat. Remove from heat; cool. Beat eggs, sugar and vanilla in bowl until light. beat in chocolate mixture. Stir in flour, powder just until blended. spread 3/4 of the batter into prepared pan; sprinkle almonds over top. Bake 10 minutes. remove from oven; spread preserves over almonds. Carefully spoon remaining batter over preserves, smoothing top. Bake 25 to 30 minutes or just until top feels firm. Remove from oven; sprinkle chocolate chips over top. Let stand a few minutes until chip melt, spread evenly over brownies. Cool completely in pan on a wire rack. When chocolate is set, cut into 2 inch squares.


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