Ingredients

• 1 box Duncan Hines brownie mix
• 2 eggs
• ¼ cup vegetable oil
• ½ cup water
• 1 cup white chocolate chips
• 2 tablespoons of Framboise
• 1 ½ cups confectioners’ sugar
• 1 cup of frozen raspberries, which will yield 3 tablespoons of juice, thawed
• 1 teaspoon pure vanilla extract
• 1 tablespoon unsalted butter, at room temperature

Procedure

1. Preheat the oven to 350°F.
2. Spray an 8x8 brownie pan with nonstick cooking spray
3. In a large bowl, combine the brownie mix, eggs, oil, water, white chocolate chips, and Framboise. Mix until just combined. Pour into the greased brownie pan.
4. Bake for 40-45 minutes. Insert a toothpick—it should come out clean.
5. Leave the brownies to cool in the pan, and when they set and only slightly warm, remove them to a cooling rack to complete the process.
6. Meanwhile, make the raspberry glaze. Place the thawed raspberries in the blender, and purée completely. Pass through a fine sieve—the berries should yield 3 tablespoons of ruby red juice. Be sure to measure the juice, and not just the berries, and the texture of the glaze depends on it.
7. Combine the raspberry juice, butter, vanilla, and confectioners’ sugar. Spread evenly on top of the completely cool brownies. Allow to set for 15 minutes.
8. Cut into little squares and try not to eat them all at once!