Raspberry Brownie with White Chocolate & Almond Icing
2/3 cup raspberry jam (or any berry jam of your choice)
1 (21 ounce) box brownie mix (recommend Duncan Hines Chewy Fudge)
1/2 cup vegetable oil
1/4 cup water
3/4 cup white chocolate chips (melted
1/2 cup salted almonds (chopped)
Preheat oven 325 F. Butter and flour a 9-x13-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 dollops of jam over 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.
Cool about 5 minutes then drizzle melted white chocolate over the top of the brownies and sprinkle with salted almonds. Can be stored in an air tight container for up to a week.