Rock Bottom Brewery Raspberry Passion

Yield: 4 servings

Ingredients

• 3/4 cup (8 ounces) bittersweet chocolate
• 3/4 cup unsalted butter, cut into 2 inch cubes
• 3 cups granulated, white sugar
• 2 cups all-purpose flour
• 1 tablespoon vanilla extract
• 4 eggs
• 2 1/2 cups white chocolate chips

Instructions

1. Melt the bittersweet chocolate and butter in a double boiler on medium heat.
2. Pour chocolate mixture into mixer with paddle attachment. Add sugar, flour and vanilla extract. Cream together on medium speed for 2-3 minutes or until well mixed, making sure to stop and scrape bottom and sides of bowl.
3. Add the eggs slowly, and mix on medium speed for 2-3 minutes.
4. Add chips and mix on low for 1 minute.
5. Pour into an 8 x 12 x 2 inch pan, either lined with parchment paper or greased.
6. Bake at 350 degrees F for 20 minutes.
7. Rotate pan and bake for another 20 minutes or until done.
8. Cool before cutting.
9. Serve with vanilla ice cream, raspberry puree and chocolate sauce.