Warning! These turned out super rich. Consume in small quantities.
Chocolate Raspberry Brownies
4 oz. unsweetened chocolate, divided
1/2 cup butter
1-1/3 cups sugar
2/3 teaspoon vanilla
2/3 cup flour
1 can raspberry cake and pastry filling
4 oz. semisweet chocolate
2/3 cup heavy whipping cream
Preheat oven to 350 degrees. Line 9x9 pan with foil, leaving enough to hang over the sides. Lightly coat the foil with cooking spray.
Microwave three ounces of the unsweetened chocolate with the butter about two minutes. Stir until smooth. Add sugar, eggs, and vanilla. Mix well. Add flour into mixture and pour into prepared pan.
Bake 30 minutes. Cool on wire rack.
Spread a thin layer of the raspberry cake and pastry filling over the cooled brownies.
Chop the remaining unsweetened chocolate and semisweet chocolate. In a small bowl, microwave the whipping cream until it boils. Add the chopped chocolate and stir until smooth. Spread over raspberry layer.
Refrigerate one hour. Place a few tablespoons of the remaining raspberry cake and pastry filling in a decorating bake with a small piping tip. Drizzle raspberry filling over brownies. Cut into small pieces.