Chocolate Raspberry Bars with White Chocolate and Almonds

Karen Sokol, from the kitchen of Giada De Laurentiis.

2/3 c. raspberry jam

1 (21 oz.) box Betty Crocker Fudge brownie mix

3 eggs

1/2 c. vegetable oil

1/4 c. water

3/4 c. while chocolate chips, melted

1/2 c. chopped almonds

Preheat oven to 325 degrees. Butter and flour a 9 X 13" baking pan. In a small saucepan, stir jam constantly over low heat until pourable, about 1 minute. Set aside.

In a large bowl, blend together the brownie mix, eggs, oil, and water. Using an electric hand mixer, beat for 1 minute on medium speed. Pour the batter into prepared pan. Spoon the jam over the top of the brownie mixture. Using a small spatula, swirl jam into the brownie batter. Bake for 27 to 30 minutes or until a toothpick inserted about 1" from the edge of pan comes out clean. Spread with melted chocolate and sprinkle with almonds. Transfer pan to wire rack to cool. Cut into 16 bars and store airtight.