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

In a 2 to 3 quart pan over low heat, stir butter and chocolate just until melted. Remove from heat and mix in granulated sugar, nuts, 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 in a 350 degree oven until top, at outside edge, cracks and feels firm to touch (45 to 50 minutes). Let cool in pan on rack. If made ahead, chill airtight up to a day. Remove rim and set brownie on a plate: dust with powdered sugar and mound remaining 1 1/2 cups berries in the center. Cut into wedges to serve. Makes 12 servings.