Raspberry Brownies

© 1991 "From Ellie's Kitchen to Yours"
2 oz unsweetened chocolate
1 stick butter or margarine
2 eggs
2/3 C sugar
2 tsp raspberry liqueur (Chambord, or Framboise (optional)
1/2 C seedless raspberry jam
2/3 C flour
1/4 tsp salt, or to taste
1/2 tsp baking powder
1/3 C chocolate chips

Confectioners' sugar, for sprinkling on the top
In a double boiler, melt unsweetened chocolate and butter or margarine, stirring until smooth; cool slightly. Whisk in eggs, sugar, jam and liqueur. Fold in flour, salt, baking powder and chocolate chips. The mixture will be thin. Pour into a greased, 8 or 9-inch square pan. Bake at 350° or 25 to 30 minutes or until a toothpick, inserted in the center, comes out clean. Cool on a wire rack. Cut when cool.

Hint: You can melt the butter or margarine and chocolate in a microwave instead of a double boiler. To serve, sprinkle confectioners' sugar on the brownies or, to make them look spectacular, cut them into small squares and make a rosette of whipped cream in the center of each square. Place a fresh raspberry on each rosette. Serve on a platter lined with a white doily. The brownies may be made up to 2 days in advance or frozen. Decorate with whipped cream and berries 1 hour in advance.