Prep time: 15 Minutes
6 oz. unsweetened chocolate
1 cup butter
2 cups sugar
2 teaspoons vanilla
1-1/2 cups flour
½ teaspoon baking powder
1 cup sliced almonds
1 cup milk (or dark) chocolate chips
¾ cups raspberry preserves
¼ cup fresh raspberries for garnish (optional)
Combine flour and baking powder in a bowl. In a separate large bowl, melt together butter and chocolate in a microwave. With a wire whisk, beat in sugar, eggs, and vanilla. Let cool slightly. Gradually stir in flour and baking power just to combine. Fold in almonds and chocolate chips.
Spread about ¾ of the batter evenly in a 13” x 9” x 2” pan that has been coated with a non-stick spray. Carefully spread raspberry preserves on top of the batter. Drizzle remaining batter evenly over preserves swirling top lightly with a spoon. Gently smooth top.
Bake for about 20-25 minutes at 350 degrees or until the top is slightly puffed and a toothpick inserted in the center comes out clean.
Cool completely in the pan on a rack before cutting and enjoying.