1/2 c. butter
3 oz. unsweetened chocolate
1/2 c. chopped pecans or walnuts
2 lg. eggs
1 tsp. vanilla
2/3 c. all-purpose flour
2 1/2 c. raspberries, rinsed & drained dry
Powdered sugar

In a 2 to 3 quart pan over low heat, stir butter and chocolate just until melted, about 5 minutes. Remove from heat and mix in gradually sugar, pecans, eggs and vanilla. Add flour and stir to mix well.

Spread batter in a buttered, floured 9-inch cake pan with a removable rim. Next to rim, distribute 1 cup berries in a band about 2 inches wide; gently press fruit into batter. Bake at 350 degrees over until top, at outside edges, cracks and feels firm to touch, 45 to 50 minutes. Let cool in pan on a rack. Remove rim and set brownie on a plate. Dust with powdered sugar and mound remaining berries in center. Cut into wedges. Preparation time: approximately 1 hour. Serves: 12.