Ingredients

For the brownies

• 1 pound unsalted butter, plus more for greasing the pan
• 14 ounces semisweet or dark chocolate, chopped (four 3.5-ounce bars)
• 1½ cups granulated sugar
• ½ cup all-purpose flour
• 8 large eggs
• 1 tablespoon vanilla extract
• 15 to 20 chocolate-coated almonds

For the raspberry glaze

• 1 cup raspberry preserves
• 1 cup water
• 1 teaspoon gelatin

Directions

1. Heat the oven to 325 degrees. Grease a 9-by-12-inch rimmed baking pan.
2. Set a heatproof bowl over a saucepan of barely simmering water. Add the butter and chocolate, and stir until melted and smooth, about 5 minutes.
3. In a large bowl, whisk together the sugar and flour. Pour in the warm chocolate mixture and stir until well combined. Stir in the vanilla.
4. Add the eggs one at a time, beating well after each addition, until the batter is smooth.
5. Pour the batter into the prepared pan. Arrange the chocolate-coated almonds evenly over the top, making sure there is at least one almond in each future brownie.
6. Bake until the edges are crisp and the center is set, about 40 minutes. Let cool completely in the pan.
7. While the brownies cool, make the glaze: In a small saucepan, combine the raspberry preserves, water and gelatin. Bring to a boil, stirring until thickened, 2 to 3 minutes.
8. Brush the raspberry glaze evenly over the cooled brownies. Refrigerate overnight, then slice and serve.