Raspberry Fudge Brownies 1/2 cup butter or margarine 3 (1 ounce) squares bittersweet chocolate* 2 eggs 1 cup granulated sugar 1 teaspoon vanilla extract 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 extract 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.