BOTTOM LAYER:

1 1/4 c. semi-sweet chocolate chips
1/2 c. butter
3/4 c. flour
3/4 c. packed brown sugar
2 eggs, slightly beaten
1/2 tsp. baking powder

In large saucepan melt the chocolate chips and butter over low heat, stirring frequently. Remove from heat. Stir in flour, sugar, eggs, baking powder, and mix well. Pour into greased 9 x 13 pan; bake at 350 degrees for 20 minutes or until toothpick inserted in center comes out clean. Cool on wire rack.

FILLING:

1 c. semi-sweet chocolate chips
1 (8 oz.) pkg. cream cheese, softened
1/4 c. powdered sugar
1/4 c. raspberry preserves

In medium saucepan melt the 1 cup chocolate chips over low heat; cool. Beat the cream cheese until fluffy. Stir in the melted chocolate, sugar, and raspberry preserves. Spread over cake; set aside.

GLAZE:

1/4 c. chocolate chips OR
1 1/2 oz. white chocolate with cocoa butter
1 tsp. shortening

In small saucepan melt 1/4 cup chocolate chips and shortening over low heat, stirring frequently. Drizzle over top and refrigerate at least one hour. Cut into bars; store in refrigerator up to 1 week.