Raspberry Truffle Brownies
6 squares unsweetened chocolate, divided
3/4 cup (1 1/2 sticks) margarine or butter
2 cups sugar
1 tsp. vanilla
1 cup flour
1 cup coarsely chopped macadamia nuts or toasted almonds
1/4 cup seedless raspberry jam
6 squares semisweet chocolate, chopped
1 cup heavy or whipping cream
3 tbls. seedless raspberry jam
Heat oven to 350 degrees (325 degrees if using a glass baking dish).
Melt 4 squares of the unsweetened chocolate and margarine in large microwavable bowl on High 2 minutes or until margarine is melted. Stir until chocolate is completely melted.
Stir sugar into chocolate until well blended. Mix in eggs and vanilla. Stir in flour and nuts until well blended. Spread in greased foil-lined 13×9-inch baking pan.
Bake 30 to 35 minutes or until toothpick inserted in center comes out with fudgy crumbs. DO NOT OVERBAKE. Cool in pan. Spread 1/4 cup jam over brownies.
Chop remaining 2 squares of unsweetened chocolate. Mix with chopped semisweet chocolate in medium bowl.
Heat cream in small saucepan on low heat until simmering. Pour over chopped chocolate. Let stand 1 minute.
Stir in 3 tablespoons jam with wire whisk until smooth. Spread chocolate mixture over jam layer.
Refrigerate 45 minutes or until chocolate mixture is set. Cut into diamond-shaped bars.
Garnish each brownie with 1 raspberry before serving, if desired.
Makes about 3 dozen.