1 c. unsalted butter (2 sticks), room temperature
1 1/4 c. sugar
1/2 c. firmly packed golden brown sugar
4 lg. eggs
1/2 c. unsweetened cocoa powder
1 tbsp. chambord (raspberry liqueur)
1 tsp. vanilla extract
1/4 tsp. salt
1 1/4 c. unbleached all-purpose flour
1 1/2 pt. basket fresh raspberries

GLAZE:

4 oz. semi-sweet chocolate, chopped
2 tbsp. chambord
2 tsp. hot water
Powdered sugar

For Brownies: Preheat oven to 325 degrees. Grease 9 x 13 inch pan. Beat butter, sugar, and brown sugar in large bowl until fluffy. Add eggs, one at a time, beating well after each. Stir in cocoa, chambord, vanilla, and salt. Gently mix in flour. Pour batter into pan. Sprinkle raspberries evenly over batter. Bake until toothpick inserted into center comes out clean, about 30 minutes. Cool completely in pan on rack.

For Glaze: Combine chocolate, chambord, and water in top of double boiler. Set over barely simmering water and stir until smooth. Cool slightly.

Cut brownies into bars. Sift powdered sugar lightly over brownies. Dip fork into glaze and drizzle decoratively over brownies. Let stand until glaze sets, about 30 minutes. (Can be prepared 8 hours ahead. Cover and store at room temperature.) Makes about 16.