Chocolate-Raspberry Brownies

FOR THE BROWNIES:
In a medium saucepan melt butter or margarine and chocolate over low heat, stirring frequently. Remove from heat. Add the sugar, eggs, vanilla, and almond extract. Using a wooden spoon, lightly beat in flour just till combined. (Do not overbeat or brownies will fall when baked.)

Spread batter into a greased 8 by 8 by 2-inch baking pan. Spoon raspberry jam in dollops over batter; run a knife through batter several times to achieve a marbled effect. Bake in a preheated 350 degrees F. oven for about 35 minutes, or till set. Cool in pan on a rack.

FOR THE FROSTING:
In a medium mixing bowl stir together the powdered sugar, cocoa powder, melted butter or margarine, and vanilla. Stir in enough of the boiling water to make a frosting of spreading consistency. Spread over cooled brownies. If desired, score frosting with the tines of a fork. Cut into bars.