BROWNIES:

1/2 c. butter
1 c. sugar
1 tsp. vanilla
2 eggs
1/2 c. flour
1/4 c. unsweetened cocoa
1 tsp. baking powder
1/4 tsp. salt
1 oz. (1 sq.) unsweetened chocolate, melted & cooled
2 oz. white chocolate, broken into sm. chunks

RASPBERRY CHOCOLATE SAUCE:

6 oz. milk chocolate with raspberry liquid filling broken into pieces
3 tbsp. whipping cream
2 tbsp. honey
1 c. dairy sour cream
2 tbsp. raspberry schnapps
French vanilla ice cream
Whipped cream
Fresh raspberries
Fresh mint

Preheat oven to 325 degrees. For brownies, cream butter in large mixer bowl until fluffy. Beat in sugar and vanilla until light and fluffy. Beat in eggs, one at a time, mixing well after each addition. Mix in flour, cocoa, baking powder and salt. Blend in melted chocolate. Pour into well buttered and floured 8 inch square baking pan. Add white chocolate chunks. Bake 30-35 minutes or until wooden pick inserted in center comes out clean. Cool completely on wire rack.

Meanwhile for sauce: Combine chocolate, whipping cream and honey in medium-sized heavy saucepan. Heat over low heat, stirring constantly, until chocolate is melted. Remove from heat and cool slightly. Gently fold in sour cream and raspberry schnapps.

To serve: Cut brownies into small squares. Top with ice cream. Spoon on raspberry chocolate sauce. Dollop with whipped cream and garnish with raspberries and mint.