Tue., February 13, 2018 Uncategorized

Prep time:    15 Minutes

Serves:         16


6 oz. unsweetened chocolate

1 cup butter

2 cups sugar

4 eggs

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.

©2018 Scripps Networks (http://www.scrippsnetworks.co), LLC.  All Rights Reserved. http://www.geniuskitchen.com/129188

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