Raspberry Brownies

Here are brownies that are absolutely delicious!!! My husband surprised me with these since I love just about anything with raspberry. He played around with these a bit and added coconut to some and chocolate chips to another batch and also added a teaspoon of raspberry extract that really added so much to it. This is a great recipe that I highly recommend. As you can tell from the picture he also turned these into blondies! He also used a white chocolate glaze instead of semi sweet chocolate. This comes from the magazine Holiday Cookies by Land O Lakes Recipe Collection.

Brownie

1 cup butter

4 (1 ounce) squares unsweetened baking chocolate

2 cups sugar

4 eggs
1 teaspoon vanilla

1 teaspoon almond extract

1 1/2 cups all purpose flour

1/4 teaspoon salt

1/2 cup seedless raspberry jam

Glaze

1/4 cup whipping cream

4 (1 ounce) squares semi sweet baking chocolate

Heat oven to 350 degrees F. Place butter and unsweetened chocolate in medium microwave safe bowl. Microwave on HIGH (100% power) for 1 minute; stir. Microwave 30 seconds; stir until smooth; set aside.

Combine sugar, eggs, vanilla and almond extract in large bowl. Beat at medium speed until well mixed. Add melted chocolate mixture; continue beating until well mixed. Spread batter into greased 13x9 inch baking pan.

Stir jam until smooth. Drop tablespoonfuls of jam evenly over batter. Swirl jam through batter using knife. Bake for 40 to 45 minutes or until set and brownies begin to pull away from sides of pan. DO NOT OVERBAKE. Cool completely.

Place whipping cream in 1 quart saucepan. Cook over medium heat just until cream begins to boil (1 to 2 minutes). Add semi-sweet chocolate; remove from heat. Stir with wire whisk until smooth. Spread over brownies.