Chocolate-Raspberry Brownies

From the Kitchen of Sunset Magazine, October 1995

ingredients

2 ounces unsweetened chocolate
6 tablespoons butter or margarine
1 cup sugar
2 large eggs
7 tablespoons seedless raspberry jam
2 tablespoons raspberry vinegar
1/2 teaspoon vanilla
1/2 cup all-purpose flour
1/4 teaspoon salt
1/2 cup toasted sliced almonds, coarsely chopped
3/4 cup semisweet chocolate baking chips

directions

In a 2 to 3 quart 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 tablespoon 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. Bake in a 350 degree oven until brownies begin to pull from sides of pan, about 30 minutes. Let cool on a rack for 10 minutes. In a 1 to 2 quart pan over low heat, stir chocolate chips, remaining 3 tablespoons jam, and remaining vinegar until melted. Swirl over brownies. Let cool on a rack. Loosen from rim then push out.

Source: Kristen Parker