1 cup butter
2 cups white sugar
4 eggs
2 tsp. vanilla extract
2/3 cup unsweetened cocoa powder
1 cup all-purpose flour
1/2 tsp. salt
1/2 tsp. baking powder
Or, 1 box brownie mix made per box instructions and cooled

2 cups raspberries
1/2 cup sugar
2 Tbsp. corn starch
1 Tbsp. lemon juice

16 ounces cream cheese, softened
1 cup sugar
1 tsp. vanilla
8 ounces whipped cream
1 cup mini chocolate chips

Preheat oven to 350 degrees. Grease and flour a 9- by 13-inch pan. In a large saucepan, melt butter. Remove from heat, and stir in sugar, eggs and vanilla. Beat in cocoa, flour, salt and baking powder. Spread batter into prepared pan. Bake in preheated oven for 20 to 25 minutes. Do not overbake. Combine all raspberry sauce ingredients in saucepan. Heat until boiling, reduce heat and simmer until thinker. Pour over cooled brownie. Beat cream cheese and sugar until light. Fold in vanilla and whipped cream. Add chocolate chips. Pour on top of raspberry filling. Refrigerate four hours. Can serve with chocolate syrup drizzle.