- 1 cup white chocolate chips
- 5 tbsp light stick butter
- 1/2 cup all purpose flour
- 1/2 cup whole wheat flour
- 1/8 tsp salt
- 2 large eggs
- 1/4 cup sugar
- 1/2 tsp almond extract
- 1/2 cup raspberry all fruit spread
- 2 tbsp toasted sliced almonds
Preheat the overn to 325. Spray an 8 inch square baking pan with nonstick spray.
Combine 1/2 cup of the chocolate chips and the butter in a medium microwavable bowl. Microwave on high 1 minute, stirring every 15 seconds, until the chocolate melts and the mixture is smooth. Combine the all purpose flour, whole wheat flour, and salt in a small bowl. Set both mixtures aside.
With an electric mixer on high speed, beat the eggs, sugar and almond extract in a large bowl until thick, 3-4 minutes. Add the chocolate mixture, beating until blended. Reduce the speed to low. Add the four mixture, beating just until blended. Transfer one third (about 1 1/4 cup) of the batter to a small bowl, stir in the remaining 1/2 cup of chocolate chips and set aside for the topping.
Spread the remaining batter in the bottom of the baking pan. Bake until lightly browned at the edges, 14 to 15 minutes. Cool slighly on a rack. Put the fruit spread in a microwavable bowl and microwave on high 30 seconds, stir until smooth. Gently spread the fruit spread over the warm crust.
Drop the topping evenly over the preserves by tablespoonfuls and sprinkle with the almonds. Bake until golden, about 25 minutes. Let cool completely in the pan on the rack.