4 (1-ounce) squares unsweetened baking chocolate
2 cups sugar
1 teaspoon vanilla
1 teaspoon almond extract
1 1/2 cups all purpose flour
1/4 teaspoon salt
1/2 cup seedless raspberry jam
4 (1-ounce) squares semi-sweet baking chocolate
Heat oven to 350°F. Line 13x9-inch baking pan with aluminum foil, extending foil over edges; butter foil. Set aside.
Place butter and unsweetened chocolate into bowl. Microwave 1 minute; stir. Continue microwaving 30 seconds; stir until smooth. Set aside.
Combine sugar, eggs, vanilla and almond extract in bowl. Beat at medium speed, until well mixed. Add melted chocolate mixture; continue beating until well mixed. Add flour and salt; beat at low speed just until mixed. Spread batter into prepared pan.
Stir jam until smooth. Drop tablespoonfuls of jam evenly over batter. Swirl jam through batter using knife. Bake 35-40 minutes or until set and brownies begin to pull away from sides of pan. (Do not overbake.) Cool completely.
Place whipping cream into saucepan. Cook over medium heat 1-2 minutes or just until cream begins to boil. Add semi-sweet chocolate; remove from heat. Stir with whisk until smooth. Spread over brownies.
Remove brownies from pan using foil ends; cut into desired shapes.
For heart-shaped brownies, cut cooled and frosted brownies with 2 1/4- to 2 1/2-inch heart-shaped cookie cutter. Crumble brownie scraps and use as an ice cream topper or layer with whipped cream and fresh raspberries to make brownie parfaits. Makes approximately 20 hearts.