Recipe: Double Chocolate Raspberry Brownies

Double Chocolate Raspberry Brownies
rec.food.cooking/Heather Walden
From: The Detroit Free Press, February, 1993

12 oz. extra bittersweet chocolate (not baking)
1 stick (1/2 cup) unsalted butter
3/4 cup milk
2 tsp. vanilla extract
1 1/2 cups granulated sugar
1/4 tsp. salt
4 eggs, lightly beaten
1 1/2 cups flour, sifted
1 pint fresh raspberries
6 oz. extra bittersweet chocolate pieces

Preheat the oven to 350 and line a 9x9-inch pan (very important!) with parchment paper. In a double boiler, heat 12 oz. chocolate, butter, milk and vanilla extract until melted and smooth. Transfer to a large mixing bowl and add sugar, salt and eggs, mixing until smooth. Sprinkle flour over batter, folding just until blended. Very gently fold in raspberries and remaining chocolate pieces. Bake for 45 minutes or until they test done; cool on a cake rack.

For Valentine's day (when this was originally printed in the paper), cut brownies into heart shapes with a cookie cutter and sprinkle confectioners sugar over them. Eat all the scraps yourself :)