BROWNIES:

1 c. unsalted butter room temperature
1 1/4 c. sugar
1/2 c. firmly packed brown sugar
4 large eggs
1/2 c. unsweetened cocoa powder
1 tbsp. framboise eau-de-vie (clear raspberry brandy) or brandy
1 tsp. vanilla extract
1/4 tsp. salt
1 1/4 c. all purpose flour
Half pint fresh raspberries

GLAZE:

4 oz. semi sweet chocolate chopped
2 tbsp. framboise eau-de-vie- or brandy
2 tsp. hot water
Powdered sugar

For brownies: Preheat oven to 325 degrees, grease 9x13 pan. Beat butter, sugar and brown sugar until fluffy. Add eggs 1 at a time, beating well after each addition. Stir in cocoa, framboise, vanilla and salt. Gently mix in flour. Pour batter into prepared pan, sprinkle raspberries evenly over batter. Bake until tester inserted into center of brownies comes out clean, about 30 minutes. Cool completely in pan on rack.

For glaze: Combine chocolate, framboise and water in top of double boiler; set over barely simmering water and stir until smooth. Cool slightly. Cut brownies into 3x2 inch bars. Sift powdered sugar lightly over brownies. Dip fork into glaze and drizzle over brownies. Let stand till glaze sets, about 30 minutes. Cover and store at room temperature.