Chocolate Raspberry Brownie Cake

• 1/2 c. butter or margarine
• 3 oz. unsweetened chocolate
• 1 1/2 c. granulated sugar
• 1/2 c. pecans or walnuts
• 2 large eggs
• 2/3 c. all-purpose flour
• 2 1/2 c. raspberries, rinsed and drained dry
• powdered sugar
• 1 tsp. vanilla

1. In a 2 to 3-quart pan over low heat, stir butter and chocolate just until melted, about 5 minutes.
2. Remove from heat.
3. Add in granulated sugar, pecans, eggs and vanilla.
4. Add flour; stir to mix ingredients well.
5. Spread batter in a buttered, floured 9-inch cake pan with removable rim.
6. Next to rim, distribute 1 cup berries in a band about 2 inches wide.
7. Gently press fruit into batter.
8. Bake at 350u0b0 until top at outside edge cracks and feels firm to touch, 45 to 50 minutes.
9. Let Brownie cool in pan on a rack.
10. If made ahead, chill airtight up to 1 day.

butter, unsweetened chocolate, sugar, pecans, eggs, allpurpose, raspberries, powdered sugar, vanilla

Taken from www.cookbooks.com/Recipe-Details.aspx?id=729389 (may not work)