INGREDIENTS:2 cups all-purpose flour
¼ tsp. salt
6 oz. unsweetened chocolate
½ lb. butter
1 tsp. vanilla
1 ¼ cups sugar
1 cup light brown sugar, firmly packed
1 cup Torani raspberry syrup
5 eggs + 1 egg yolkDIRECTIONS:1. Sift flour with the salt, reserve.
2. Melt the chocolate, reserve.
3. Cream the butter, vanilla and sugars. Add the syrup and beat until smooth. Add the eggs (including the yolk) one at a time, beating until smooth after each. Beat in the melted chocolate. Slowly add the flour, scraping the bowl as necessary. Beat until smooth.
4. Pour mixture into a 15 ½ inch x10 ½ inch x 1 inch foil-lined and greased pan. Bake at 350°F, about 40-45 minutes.
5. Cool in freezer for 1 hour. Cover the pan with a larger sheet pan or cutting board and invert. Cover with a cutting board and invert again. Cut into 28 pieces.SERVINGS:28 large browniesFrom:R. Torre & CompanyPHOTO CREDIT:Photo Credit: R. TORRE & COMPANY
