Chocolate-Raspberry Brownies

By dpearce

Ingredients

• 1/2 cup Butter or Margerine
• 2 ounces Unsweetened Chocolate
• 1 cup 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
• 1 1/2 cups Powdered sugar ; sifted
• 3 tablespoons Unsweetened Cocoa Powder
• 3 tablespoons Butteror margerine ; melted
• 1 teaspoon Vanilla extract
• 1 tablespoons Boiling Water

Preparation

Step 1

First eight ingredients are for the brownies; last five are for the frosting.

FOR THE BROWNIES:

In a medium saucepan,, melt 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 flour just til combined.(do not oveerbeat or brownies will fall when baked).

Spread butter into a greased 8 X 8 X 2 inch baking pan. Spoon raspberrry jam in dollops over batter; run a knife through batter several times to achieve a marbled effect. Bake in a preheated 350 degrees F oven for about 35 minutes;, or until set. cool in pan on a rack.

FOR THE FROSTING:

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