6 tbsp. unsalted butter
3 oz. unsweetened chocolate

Melt above ingredients, cool.

1 c. flour
3 tbsp. unsweetened cocoa
1/2 tsp. salt

Sift into a bowl.

1 1/2 c. sugar
3 tbsp. powdered sugar

Blend and process sugar and powdered sugar for 3 minutes, then beat 2 extra large eggs and add sugar, blend.

2 tbsp. seedless raspberry jam
1/2 tsp. wine vinegar

Add to above then add chocolate mix, almonds and dry ingredients.

1/2 c. blanched almonds, finely chopped

Bake in 9 inch square buttered pan at 325 degrees then spread with the following.

1/4 c. seedless jam
1/4 tsp. wine vinegar

Cool and frost with glaze.

GLAZE:

2 oz. bittersweet chocolate
3 tbsp. raspberry jam
2 tbsp. unsalted butter
1/8 tsp. vinegar

Melt together, slowly. Cool. Put on brownies. 2 dozen.