Chambord Brownies
Source: Baltimore Sun, 1986
Servings: 60

3 1/2 sticks butter, divided
16 ounces chocolate syrup
4 eggs, beaten
1 cup flour
1/2 teaspoon salt
1 cup granulated sugar

2 cups powdered sugar
3 tablespoons raspberry liqueur (to taste)
4 drops red food coloring (to make pink)
2 cups chocolate chips

Mix together 1 stick of the butter, chocolate syrup, eggs, flour, salt, and granulated sugar. Place batter into greased 9x13-inch pan.

Bake at 350 degrees for about 30 minutes.

Mix together powdered sugar, liqueur, 1 stick of the butter, and food coloring. Use just enough liqueur to flavor this layer to taste; and just enough food coloring to obtain the desired tone of pink. Too much liquid will make this layer runny; add more powdered sugar if necessary. Spread over cooled brownie cake.

Melt chips and remaining 1 1/2 sticks butter together over low heat or in double boiler. Let cool slightly, and spread over the brownies.

Refrigerate completed brownies until the chocolate layer sets, cut into squares.

This is the recipe that won the Temple Emanuel Brotherhood-Sisterhood Dessert Contest in 1986.