Raspberry Chocolate Brownies

In the bowl of a stand mixer or other medium bowl, combine the cocoa, baking soda, melted butter, and very hot water. Stir until mixed together.

With the mixer on the lowest speed add in order listed: sugar, egg, melted butter, and vanilla, flour, and salt. Mix until combined. Fold in chocolate chips.

Pour the mixture into a small buttered cake pan. Bake 30 minutes or until brownies begin to pull away from sides. Cool completely in the pan on a wire rack.

In a small saucepan combine the raspberries, sugar, cornstarch and water. Bring to a boil and cook for 5 minutes until sauce thickens. Allow the sauce to cool slightly.

In a small sauce pan combine chocolate chips and heavy cream over low heat. Stir constantly until ganache is smooth and creamy.

Pour the warm chocolate ganache over the top of the brownies and spread evenly. Top with the raspberry sauce spreading evenly over brownies.

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