1 c. unsalted butter
1 1/4 c. sugar
1 1/2 c. brown sugar
4 eggs
1/2 c. unsweetened cocoa powder
1 tbsp. raspberry brandy
1 tsp. vanilla extract
1/4 tsp. salt
1 1/4 c. flour
1/2 pt. fresh raspberries

Preheat oven to 350 degrees. Grease 9 x 13 inch pan. Beat together butter, sugar and brown sugar. Add eggs. Stir in cocoa, brandy, vanilla and salt. Mix in flour. Pour batter into pan and gently top batter with raspberries. Bake for 45 minutes. Cool. Top with Raspberry Brownie Glaze (see below).

RASPBERRY BROWNIE GLAZE:

4 oz. semi sweet chocolate chips
2 tbsp. raspberry brandy
2 tsp. hot water
Powdered sugar

Combine chocolate, brandy and water in double boiler. Stir until smooth. Cool slightly. Sift powdered sugar over brownies. Dip form into glaze and drizzle over powdered sugar. Let stand until glaze sets. Store at room temperature.