DECADENT RASPBERRY BROWNIES
Source: Kraft
Makes: 32 servings, 1 brownie each

4 squares BAKER'S Unsweetened Baking Chocolate
3/4 cup (1-1/2 sticks) butter or margarine
2 cups sugar
3 eggs
1 tsp. vanilla
1 cup flour
1/4 cup seedless raspberry jam
6 squares BAKER'S Semi-Sweet Baking Chocolate, chopped
3/4 cup whipping cream

Preheat oven to 350 degrees F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Grease foil.

Microwave unsweetened chocolate and butter in large microwaveable bowl on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted. Stir sugar into chocolate mixture until well blended. Add eggs and vanilla; mix well. Stir in flour until well blended. Spread into prepared pan.

Bake 30 to 35 minutes or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan.

Spread jam over brownies. Microwave semi-sweet chocolate and cream in microwaveable bowl on HIGH 2 min. or until simmering. Stir until chocolate is completely melted and mixture is well blended. Spread evenly over jam layer. Refrigerate 1 hour or until chocolate layer is set. Lift dessert from pan, using foil handles.

Cut into 32 brownies to serve.

Size It Up
Chocolate and raspberry make a delicious combination in these indulgent brownies. Enjoy a serving with a glass of fat free milk.

Special Extra
Bake and glaze brownies as directed. Remove from pan; cut into diamond-shaped bars. Garnish each bar with a fresh raspberry.