Butter Or Margarine
Raspberry Jam, Seedless
Almonds, Toasted, Sliced --
Semisweet Chocolate Chips
1. In a 2- to 3-qt pan over low heat, stir unsweetened chocolate and
butter until melted. Remove from heat and stir in sugar, then eggs
until glossy. Stir in 1/4 cup of the jam, 1 Tbs of the vinegar, and
vanilla, then mix in flour, salt, and almonds. Spread in a buttered
and floured 9-inch cake pan with a removable rim. 2. Bake in a 350 F
oven until brownies begin to pull from sides of pan, about 30 mins.
Let cool on a rack for 10 mins. 3. In a 1- to 2-qt pan over low heat,
stir chocolate chips, remaining 3 Tbs jam, and remaining vinegar
until melted. Swirl over brownies. Let cool on a rack. loosen from
rim, then push out. Serves 12 to 16.
Per serving: 209 cal, 47% (99 cal) from fat; 2.6 g protein; 11 g fat
(5.6 g sat); 28 g carbo; 93 mg sodium; 39 mg chol.