Chocolate raspberry bars with white chocolate and almonds

1) Position a rack in the centre of the oven. Preheat the oven to 170°C/ gas mark 3. Butter and flour a 18- by 26-cm baking dish.

2) In a small saucepan, stir the jam constantly over low heat until pourable, about 1 minute. Set aside.

3) In a large bowl, blend together the brownie mix, eggs, vegetable oil, and water. Using an electric whisk beat for 1 minute on medium speed. Pour the batter into the prepared dish. Spoon the jam over the top of the brownie batter. Using a small spatula, swirl jam into the brownie batter. Bake for 27-30 minutes or until a cocktail stick inserted about 2-cm from the edge of the pan comes out clean.

4) Spread with the melted chocolate and sprinkle with salted almonds. Transfer the pan to a wire rack to cool. Cut into 16 squares and store airtight in a plastic container for up to 1 week.