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DECADENT CHOCOLATE BROWNIES (make 4 ramekins)
2 Tablespoons butter + 1 Tablespoon butter
1 ounce Baker’s Bittersweet Chocolate
1 ounce Baker’s Semi-Sweet Chocolate
1 1/4 ounce Baker’s sweet German chocolate
1 Tablespoon + 1 teaspoon flour
1/8 scant teaspoon baking powder
1/8 scant teaspoon salt
1 egg
1/4 cup sugar

• Melt 2 tablespoons butter in microwave safe ramekin for 30 seconds, add the bittersweet & semi-sweet chocolate and microwave in 30 second increments until you can stir it smooth. 
• Set aside to cool slightly. 
• Sift together the flour, salt and baking powder. 
• Mix together the egg and sugar and beat on high with a hand mixer until slightly thick and turns a dull yellow. 
• Lower speed and add chocolate mixture to egg mixture. 
• By hand stir in the flour mixture until consistent in color. 
• Spoon into ramekins and bake on cookie sheet for 25 minutes or until centers are set. 
• Just after you put these in the oven, prepare the topping. 
• Melt the other tablespoon of butter and then add the German sweet chocolate and melt until you can stir smooth. 
• Just after the brownies come out of the oven, pour the topping over. 
• Then top again with raspberry sauce and raspberries.

RASPBERRY SAUCE
2 cups fresh raspberries
1/4 cup kirsch or framboise (raspberry liqueur) or eau-de-vie
1 cup confectioners’ sugar
3 tablespoons fresh lemon juice

• Puree all the ingredients in a food processor
• Strain the sauce to remove the seeds. 
• Store the sauce in the refrigerator in a covered container.