Preheat oven to 325 degrees F. Lightly spray 13 by
9 glass baking dish with nonstick cooking spray.
Prepare Brownie Batter In 2 to 3quart heavy
saucepan, melt butter on medium low. Whisk in
cocoa and cook until mixture bubbles. Remove from
heat and whisk in sugar and preserves. Whisk in
eggs and vanilla until thoroughly blended.
In small bowl, stir flour and baking soda; add to
chocolate mixture, stirring just until blended.
Pour batter into baking dish and smooth top.
Prepare Swirl Topping With mixer on medium speed,
beat cream cheese, sugar, egg, and vanilla until
blended. Fold in raspberries.
Spoon large dollops of topping over brownie
batter, spacing evenly. With knife, swirl topping
into batter. Sprinkle with the almonds, if using.
Bake 30 to 35 minutes or until toothpick inserted
in center comes out almost clean with a few moist
crumbs attached. Cool completely in pan on wire
rack. Cut into 24 squares.