Double Chocolate Raspberry Brownies

Ingredients

2 eggs
3/4 cup sugar
1 tsp vanilla
1/2 cup margarine, melted
3/4 cup baking cocoa (powder)
1/4 tsp salt
1/2 cup chopped nuts (optional)
1/2 cup margarine, melted
3 cup powdered sugar
2/3 cup baking cocoa (powder)
1/3 cup milk
1 tsp vanilla extract
2 1/4 tsp hazelnut syrup
12 oz. extra bittersweet chocolate (not baking)
1 stick unsalted butter
3/4 c. milk
2 t. vanilla extract
1 1/2 c. granulated sugar
1/4 t. salt
4 eggs, lightly beaten
1 1/2 c. flour, sifted
1 pint fresh raspberries
6 oz. extra bittersweet chocolate pieces

Directions

Preheat the oven to 350 and line a 9 x 9 inch pan (very important!) with parchment paper.

In a double boiler, heat 12 oz. chocolate, butter, milk and vanilla extract until melted and smooth. Transfer to a large mixing bowl and add sugar, salt and eggs, mixing until smooth. Sprinkle flour over batter, folding just until blended. Very gently fold in raspberries and remaining chocolate pieces. Bake for 45 minutes or until they test done; cool on a cake rack.