LC Chocolate Raspberry Brownie

Batter
1 stick butter
3 ounces pre-melted unsweetened chocolate
2 large eggs
1 1/2 c. equivalent Sweetzfree
1 teaspoon pure vanilla extract
3 tablespoons raspberry Davinci syrup
1/2 cup carbquik
1/2 cup pecans, coarsely chopped (optional)

center
1 T. sf smuckers raspberry preserves
1 T. raspberry Davinci syrup
1 t. Thickenthin/not Sugar
1/4 cup mini s/f eat well be well chocolate chips

Preheat oven to 275 degrees F.

Line a 9 x 9 glass baking dish with parchment paper.

Melt together butter and chocolate in large bowl.

Whisk in eggs and sweetzfree until well combined, about 1 minute. Whisk in vanilla, raspberry syrup. Stir in flour in 1/4 c. at a time. Fold in walnuts.(optional) Spread half of batter over bottom of the prepared pan.

Mix together preserves, Thickenthin/not Sugar, raspberry syrup and chocolate chips in small bowl.(you can optionally add 3 oz. LC raspberry yogurt to this mixture) Spread over batter in pan. Place in freezer until preserves are set, about 30 minutes. Spread remaining batter over top of preserves.

Bake until wooden pick inserted in center comes out clean, about 45 to 55 minutes. Cool in pan on wire rack. Cut into 9 brownies. (without options 3 carbs each)