Raspberry Fudge Brownies

Raspberry Fudge Brownies

1/2	cup (1 stick) butter
3	squares (1 ounce each) bittersweet chocolate*
1	cup Xylitol
2	eggs
1	teaspoon vanilla
3/4	cup all-purpose flour
1/4	teaspoon baking powder
Dash salt
1/2	cup sliced or slivered almonds
1/2	cup raspberry preserves
1	cup (6 ounces) milk chocolate chips

*You can use dark chocolate (chocolate without sugar), or you can just find some sugar-free chocolate. (I buy mine at Walgreens, in the candy section). Just buy the plain little bars.


Directions

1. Preheat oven to 350°F. Grease and flour 8-inch square baking pan.
2. Melt butter and bittersweet chocolate in small, heavy saucepan over low heat. Remove from heat; cool. Beat sugar, eggs and vanilla in large bowl until light. Beat in chocolate mixture. Stir in flour, baking powder and salt until just blended. Spread three fourths of batter in prepared pan; sprinkle with almonds.
3. Bake 10 minutes. Remove from oven; spread preserves over almonds. Carefully spoon remaining batter over preserves, smoothing top. Bake 25 to 30 minutes or just until top feels firm.
4. Immediately sprinkle chocolate chips over top. Let stand 1 to 2 minutes or until chips melt; spread evenly over brownies. Cool completely in pan on wire rack. Let stand until chocolate is set. Cut into 2-inch squares.

Here is a recipe that I found in a cookbook (wow!), which called for sugar and all that "horribly bad stuff". I just used Xylitol instead of the called-for sweetner. ;)

This makes an 8" pan. For us, I doubled the recipe and made a 9x13" pan, instead. Enjoy!