Makes 1 8-inch pan. Makes 9 brownies.
Preheat oven to 350°F and butter and flour an 8-inch square baking pan, knocking out excess flour.
In a small bowl stir preserves until smooth and set aside. In a heavy-bottomed saucepan, melt chocolate and butter over low heat, stirring until smooth and remove pan from heat. Scrape mixture into a large bowl and cool 10 minutes. Stir in sugar, vanilla, and almond extract. Add eggs, 1 at a time, beating well with a wooden spoon until mixture is glossy and smooth. In a bowl sift together flour, cocoa, baking powder, and salt and add to chocolate mixture, beating just until batter is combined well.
Spread half of batter evenly in pan. Drop preserves by spoonfuls onto batter and spread carefully to form an even layer. Drop remaining chocolate batter by spoonfuls onto raspberry preserves and spread carefully to form an even top layer. Bake on center rack of oven 25 to 30 minutes, or until a tester comes out clean. Cool brownies completely in pan on a rack before cutting.
For a fancy treat, top with a smooth, fudgy frosting.
In a saucepot over medium-low heat, stir butter and chocolate until melted. Remove from heat and stir in cocoa powder, 2 Tbsp milk and vanilla. Whisk in icing sugar and add remaining milk, if needed. Spread over brownies and set uncovered for at least one hour.
Brownies will keep in an airtight container for 5 days.
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