Chocolate Raspberry Bars with White Chocolate and Almonds
- Level: Easy
- Yield: 16 bars
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 343
- Total Fat
- 17
- Saturated Fat
- 3
- Carbohydrates
- 44
- Dietary Fiber
- 1
- Sugar
- 30
- Protein
- 4
- Cholesterol
- 32
- Sodium
- 132
- Total: 35 min
- Prep: 5 min
- Cook: 30 min
Ingredients
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
Directions
- 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.