Brownie: Preheat oven to 350 degrees F. Lightly butter and flour a 9-inch square pan.

Sift together flour, baking soda and salt. Set aside. Place 6 ounces chocolate and margarine in a medium bowl. Melt together in microwave, stirring to combine. Let cool 10 minutes until tepid.

In a medium bowl, whisk together sugar and eggs, just until blended.

Add chocolate mixture and vanilla, whisking to combine. Using a wooden spoon, blend in flour mixture, just until blended. Carefully fold in raspberries.

Spread batter into prepared pan and bake 25-30 minutes until tester inserted in the center comes out with a moist crumb. Let cool completely on a wire rack.

Frosting:

Place chocolate and preserves in medium metal or glass bowl. ln a small saucepan, bring heavy cream to a low simmer. Pour over chocolate and

preserves. Let stand 1 minute, then stir to melt chocolate completely. Place bowl in a larger bowl that has been filled with ice. Whisk periodically, until frosting has thickened to spreading consistency (soft peaks will form when lifted with spatula).

Spoon 1/2 cup frosting into a pastry tube fitted with star tip; set aside. Spread remaining frosting evenly onto brownies. Cut brownies into

12 squares. Pipe each brownie with a rosette of frosting. Top each rosette with a fresh raspberrry. Refrigerate until firm, approximately 30

minutes. Store covered in refrigerator.

Freezes well.