Jackie, this recipe is from "Favorite Name Brand
Cookie Collection" Cookbook. It includes recipes
from Nestle, Hershey's, Land O Lakes, etc.

Raspberry Fudge Brownies

1/2 cup butter or margarine
3 squares (1 ounce each) bittersweet chocolate*
2 eggs
1 cup sugar
1 teaspoon vanilla
3/4 cup all-purpose flour
1/4 teaspoon baking powder
Dash salt
1/2 cup sliced or slivered almonds
1/2 cup raspberry preserves
1 cup (6 ounces) milk chocolate chips

Preheat oven to 350 Degrees F. Butter and flour 8-inch
square pan.

Melt butter and bittersweet chocolate in small heavy
saucepan over low heat. Remove from heat; cool. Beat
eggs, sugar and vanilla in large bowl until light.
Beat in chocolate mixture. Stir in flour, baking
powder and salt until just blended. Spread 3/4 of
batter in prepared pan; sprinkle almonds on 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 chips melt, then spread
evenly over brownies. Cool completely in pan on wire
rack. When chocolate is set, cut into 2-inch squares.

Makes 16 brownies

*Bittersweet chocolate is available in specialty
food stores. One square unsweetened chocolate plus
two squares semisweet chocolate may be substituted.