BROWNIES:
1 Cup of butter (2 sticks)
2 Cups of Raspberry chocolate chips (12 oz.)
1 Cup of Granulated sugar
4 Large eggs
1 1/2 Cups of All purpose flour
1 Tsp. of Vanilla extract

FROSTING:
1 Cup of Powdered sugar
1 Tsp. of Butter
3/4 Cup of Raspberry chocolate chips
1/4 Cup of Sour cream
1 Tsp. of Vanilla extract

Heat your oven to 350 degrees F. Line a 13 x 9 inch pan with tinfoil. Make sure you use enough tinfoil to go over the edges of the pan. You will need to use this later to take the brownie out of the pan.

Step 1:
Brownies: Melt the butter in a 3 qt. covered microwave safe bowl. When the butter has melted, add the raspberry chocolate chips. Microwave the mixture for 15 seconds on high. Stir ingredients and continue to microwave for 15 seconds at a time until mixture has melted and has a creamy consistancy. Next blend in the sugar, and then add in the eggs and vanilla. Add in the flour and mix until completely blended. Pour the mixture into the pan and spread it evenly.

Step 2:
Bake the brownies for twenty to thirty minutes, or until a toothpick comes out dry when you insert it in the center. (Be careful not to overbake.) Remove the brownie from the oven and let it cool completely.

Step 3:
FROSTING: Melt the raspberry chocolate chips and the butter in the microwave the same way as before. Blend in the sugar, sour cream, and vanilla. Beat with a mixer on low speed until it has a creamy consistancy. Spread the frosting over the cooled brownie and place it in your refrigerator for a half an hour.

Step 4:
Holding the edges of the tinfoil, carefully lift the brownie out of the pan and place it on a cutting board. Cut the brownie into squares, serve, sit back, and enjoy both the brownies and the compliments that you will receive for making them.

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