Preheat oven to 350°F. Grease and flour 8x8x2-inch baking pan. Set aside.
In medium saucepan, cook and stir butter and chocolate over low heat until melted. Remove from heat. Stir in sugar substitute. Add eggs and almond extract; mix well. Stir in flour and almonds. Spread in prepared pan.
Bake 25 to 30 minutes. Cool completely on wire rack. Cut into 1x1-inch pieces.
Meanwhile, in medium bowl whisk together milk and pudding mix until thick. Fold in half of whipped topping.
In large glass bowl or trifle dish, alternately layer pudding mixture, brownie pieces, whipped topping and raspberries. Cover and chill at least 2 hours.