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1
Preheat the oven to 325 degrees.
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2
Spray an 8-inch square baking pan with nonstick spray.
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3
Combine 1/2 cup of the chocolate chips and the butter in a medium microwavable bowl.
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4
Microwave on high 1 minute, stirring every 15 seconds, until the chocolate melts and the mixture is smooth.
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5
Combine the flours and salt in a small bowl.
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6
Set both mixtures aside.
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7
With an electric mixer on high speed, beat the eggs, sugar and almond extract in a large bowl until thick, 3-4 minutes.
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8
Add the chocolate mixture, beating until blended.
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9
Reduce the speed to low.
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10
Add the flour mixture, beating just until blended.
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11
Transfer 1/3 (about 1 1/4 cups) of the batter to a small bowl, stir in the remaining 1/2 cup of chocolate chips and set aside for the topping.
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12
Spread the remaining batter in the bottom of the baking pan.
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13
Bake until lightly browned at the edges, 14-15 minutes.
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14
Cool slightly on a rack.
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15
Put the fruit spread in a microwavable bowl and microwave on high 30 seconds; stir until smooth.
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16
Gently spread the fruit spread over the warm crust.
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17
Drop the topping evenly over the preserves by tablespoonfuls and sprinkle with the almonds.
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18
Bake until golden, about 25 minutes.
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19
Let cool completely in the pan on the rack.
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20
Cut into 16 bars.
