- 2/3 cup raspberry jam
- 1 (21-ounce) box brownie mix (recommended: Duncan Hines Chewy Fudge)
- 3 eggs
- 1/2 cup vegetable oil
- 1/4 cup water
- 3/4 cup white chocolate chips, melted
- 1/2 cup chopped salted almonds
Position a baking rack in the center of the oven. Preheat the oven to 325 degrees F. Butter and flour a 9 by 13-inch baking pan.
In a small saucepan, stir the jam constantly over low heat until pourable, about 1 minute. Set aside.
In a large bowl, blend together the brownie mix, eggs, vegetable oil, and water. Using an electric hand mixer beat for 1 minute on medium speed. Pour the batter into the prepared pan. Spoon the jam over the top of the brownie batter. Using a small spatula, swirl jam into the brownie batter. Bake for 27 to 30 minutes or until a toothpick inserted about 1-inch from the edge of the pan comes out clean. Spread with the melted chocolate and sprinkle with salted almonds. Transfer the pan to a wire rack to cool.
Cut into 16 bars and store airtight in a plastic container for up to 1 week.