Ingredients:
1/2 cup sugar
1/2 cup sucanat
1/2 cup butter ( 1 stick)
1 teaspoon vanilla extract
2 eggs
1 tablespoon seedless raspberry jam
1/2 teaspoon almond extract
1 tablespoon prepared strong coffee
1/2 cup flour
1/2 cup cocoa powder
1/4 teaspoon baking powder ( 1/2 tsp if using aluminum-free)
1/8 teaspoon salt
1/2 cup chocolate chips (optional)
Directions:
Preheat oven to 350.
Grease an 8×8 pan.
In a large bowl, melt butter.
Stir in sugar and sucanat, vanilla and almond extract.
Let this sit for 2-5 minutes until the sucanat is dissolved.
Beat in eggs one at a time until well blended.
Blend in coffee and raspberry jam.
Stir in flour, cocoa, baking powder and salt, mix well.
Pour and spread batter into prepared pan.
Bake for 25 minutes or until brownies pull away from pan edges, and toothpick inserted near center comes out clean.
If desired, spread chocolate chips on surface while still hot, allowing them to melt.
Spread as a light frosting.
Cool completely before serving.
Servings: 16
Time preparation: 10 min.
Time total: 35 min.