Ingredients

Instructions

  1. In a 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 powder just to combine; Fold in almonds and chocolate chips.
  2. Spread about 3/4 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.
  3. Bake for about 20 - 25 minutes at 350° or until the top is slightly puffed and a toothpick inserted in the center comes out clean.
  4. Cool completely in the pan on a rack before cutting and enjoying.