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.


Raspberry Fudge Brownies recipe provided by Bel. Bel got the recipe from Tomaselli's Grill and Bar, one of West Warwick finest restaurants. Tomaselli's Grill and Bar is well known in Rhode Island to make great Raspberry Fudge Brownies. Check them out at Rhode Island, 2893 West Warwick, 293 Providence Street.

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