CHOCOLATE-RASPBERRY BROWNIES (0099)

Total time : 45m

Makes about 20 brownies, 1 per serving

Ingredients

For the Brownies:

1/2 cup butter or margarine

2 ounces unsweetened chocolate

1 cup granulated sugar

2 eggs

1 teaspoon vanilla extract

1/2 teaspoon almond extract

1 cup all-purpose flour

1/3 cup seedless raspberry jam or preserves

For the Frosting:

1 1/2 cups sifted powdered sugar

3 tablespoons unsweetened cocoa powder

3 tablespoons butter or margarine, melted

1 teaspoon vanilla extract

1 to 2 tablespoons boiling water

Directions

FOR THE BROWNIES:

In a medium saucepan, melt the butter or margarine and chocolate over low heat, stirring frequently. Remove from heat. Add the sugar, eggs, vanilla and almond extract. Using a wooden spoon, lightly beat in the flour till just combined. (Do not overbeat or the brownies will fall when baked.)

Spread the batter into a greased 8 x 8 x 2-inch baking pan. Spoon the raspberry jam in dollops over the batter; run a knife through the batter several times to achieve a marbled effect. Bake in a preheated 350 degrees F oven for about 35 minutes, or till set. Cool in pan on a rack.

FOR THE FROSTING:

In a medium mixing bowl, stir together the powdered sugar, cocoa powder, melted butter or margarine and vanilla. Stir in enough of the boiling water to make a frosting of spreadable consistency. Spread over the cooled brownies. If desired, score the frosting with the tines of a fork. Cut into bars.