Finally, I get back to the computer with a little time to pass on a couple of good recipes.
First, the Raspberry Brownies
Bottom:
4 oz unsweetened chocolate, cut into small squares
1/2 cup butter
2 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla
4 eggs
1 cup rice flour
Fill
1/2 cup Raspberry preserves
2 oz semi sweet chocolate
1 oz unsweetened chocolate
1/3 cup sugar
1/4 cup water
2 eggs
1 cup butter, cut up and soft, but NOT melted.
Glaze
1 oz unsweetened chocolate
1 Tablespoon butter
Heat oven to 350
Bottom:
Over low heat melt the chocolate and butter, remove and cool
Beat sugar, salt, vanilla and eggs together. Stir in the chocolate mixture and beat until well blended. Gradually add the flour. Pour into a greased 9X12 baking dish. Bake for 25-30 minutes. Cool 1/2 hour.
Spread the Raspberry preserves over the cooked brownies.
Fill:
Melt the 2 chocolates together
Add the sugar to the water, bring to a boil and cook for one minute.
In a large bowl beat eggs to a froth add the sugar and water and beat at the hights speed for 5 minutes. It should be thick and lemon colored. Gradually add the butter 1 small piece at a time and beat well after each. Add melted chocolate, beat well until smooth. (it's going to look bad, like you will swear you messed it up. Keep going. It will all of a sudden be like butter cream frosting)
Spread on top of the raspberry preserves.
Glaze:
Melt the chocolate and butter together , drizzle over the fill.