Chocolate Raspberry Brownies Recipe

Preheat the oven to 350 F.
In the bowl of a stand mixer (or other medium bowl and hand mixer), combine the cocoa, baking soda, 2 tablespoons melted butter, and 1/8 cup very hot water. Stir until mixed together.
With the mixer on lowest speed add in the order listed: 2/3 cup sugar, egg, 2 tablespoons melted butter, vanilla, flour, and salt. Mix until combined. Fold in 1/3 cup semi-sweet chocolate chips.
Pour the chocolate mixture into a 6x6 buttered cake pan and bake for 30 minutes or until the brownies begin to pull away from the sides. It is done when a toothpick inserted in the center of the brownies comes out clean. Cool completely in the pan on a wire rack.
While the brownies are cooling make raspberry sauce. In a small saucepan combine raspberries, 2 teaspoons sugar, cornstarch, and 1/8 cup water. Bring to a boil and cook for 5 minutes until the sauce thickens. Allow the sauce to cool slightly.
While raspberry sauce is cooling make chocolate ganache. In a small saucepan combine 2/3 cup chocolate chips and heavy cream over low heat. Stir constantly until the ganache is smooth and creamy.
Pour the melted chocolate ganache over the top of brownies and spread evenly. Top with raspberry sauce spreading evenly over brownies. Use a toothpick or butter knife and gently swirl the ganache and raspberry sauce together. Garnish with fresh raspberries if desired. Serve and enjoy!