1/2 cup butter or margarine
3 (1 ounce) squares bittersweet chocolate*
2 eggs
1 cup granulated sugar
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/4 teaspoon baking powder
Dash salt
1/2 cup sliced or slivered almonds
1/2 cup raspberry preserves
1 cup (6 ounces) milk chocolate chips

Preheat oven to 350 degrees F. Butter and flour 8-inch square pan.

Melt butter and bittersweet chocolate in small heavy saucepan over low heat. Remove from heat; cool.

Beat eggs, sugar and vanilla extract in large bowl until light. Beat in chocolate mixture. Stir in flour, baking powder and salt until just blended. Spread 3/4 of batter in prepared pan; sprinkle almonds on top.

Bake 10 minutes. Remove from oven; spread preserves over almonds. Carefully spoon remaining batter over preserves, smoothing top.

Bake 25 to 30 minutes or just until top feels firm. Remove from oven; sprinkle chocolate chips over top. Let stand a few minutes until chips melt, then spread evenly over brownies. Cool completely in pan on wire rack. When chocolate is set, cut into 2-inch squares.

Makes 16 brownies.

*Bittersweet chocolate is available in specialty food stores. One square unsweetened chocolate plus two squares semisweet chocolate may be substituted.