After you've removed the baking pan from the oven frost them with (1) canned chocolate fudge frosting, or (b) sprinkle 12 oz. bag of semi-sweet chocolate chips over them and let them melt. Then with a knife, spread the chocolate like a frosting.

Next, thaw a box of raspberries. Smash them thru a sieve, extracting as much juice as possible. Reserve 2 Tb. of juice; heat the rest. Mix the reserved juice with 1 tsp. cornstarch (try to avoid lumps). When the juice boils, remove it from the heat immediately and stir in the cornstarch/juice mixture. It should thicken up considerably (to a gravy-like consistency). If it doesn't, mix another teaspoonful of cornstarch with a tablespoonful of COLD water, and add that. Let the raspberry "syrup" cool to room temperature, and drizzle it over the frosted brownies.

Another idea? Instead of frosting the brownies, after they're cool, sprinkle with powdered sugar and drizzle with raspberry (or even chocolate!) sauce.