Raspberry Brownies
Source: the Seattle Times
From: Cooking for the Weekend by Michael McLaughlin

2 sticks (8 oz) unsalted butter, softened
1 1/4 cups granulated sugar
1/2 cups firmly packed brown sugar
4 eggs
1/2 cup unsweetened cocoa powder
1 Tbsp raspberry brandy, Grand Marnier, or plain brandy (optional)
1 tsp vanilla extract
1/4 tsp salt
1 1/4 cups flour
1 (6 oz) basket fresh raspberries (or 1 1/2 cups frozen - do not defrost)

Glaze:
4 oz bittersweet chocolate
2 Tbsp unsalted butter

1 tsp powdered sugar

Lightly grease a 9-by-13-inch baking pan. Preheat oven to 325 degrees.

In a large bowl, cream the butter with the granulated and brown sugars until fluffy. Mix in the eggs, one at a time, beating well after each addition. Beat in the cocoa, brandy, vanilla, and salt. Add the flour, beating just until blended; do not overbeat. Stir in the raspberries.

Spread the batter in the pan and bake about 30-35 minutes, or until the brownies test done. Transfer to a rack and cool.

To prepare the glaze: In a small heavy saucepan, combine the chocolate and butter. Melt over low heat. Cool a few minutes and then drizzle the chocolate over the brownies with your fingers, working back and forth in a random pattern. Let the glaze set and dust with powdered sugar before cutting.