Chocolate Raspberry Brownies

I got a request for these from Justin’s work. I’d never put raspberries with brownies, but they sure turned out delicious! I used my raspberry sauce from my Chocolate Raspberry Cheesecake (recipe found here) and my Ultimate Brownies recipe to make the perfect combination! These are decadent and delicious!
For the Brownies:

In a bowl, combine and stir until thickened:
3/4 cup cocoa
1/2 tsp baking soda
1/3 cup melted butter
1/2 cup boiling water

Add in order listed:
2 cups sugar
2 eggs, slightly beaten
1/3 cup melted butter
1 tsp vanilla

Then add:
1 1/3 cups flour
1/4 tsp salt

Stir in a little less than 1 cup chocolate chips. (no more or brownies may fall apart when cut)
Pour into greased 9x13 inch cake pan. Bake 30-35 minutes in a 350 degree oven, or until brownies begin to pull away from sides or toothpick inserted comes out clean. Do not over bake. Cool in pan.

While the brownies are cooling make the raspberry sauce:

1 (10oz) package frozen raspberries
2 T sugar
3 t cornstarch
1/2 cup water

In a saucepan, combine raspberries, 2 T sugar, cornstarch and water. Bring to a boil, and continue boiling for 5 minutes or until sauce is thick. Strain sauce through a mesh strainer to remove seeds. Set aside to cool slightly.

While the raspberry sauce is cooling, make the ganache:

2 cups semi-sweet chocolate chips
1 cup heavy whipping cream

Combine the two ingredients and microwave them in 20 second intervals, stirring in between, until you have a creamy ganache.

To Assemble:

After the brownies have cooled completely, pour on warm chocolate ganache. Spread evenly over brownies. Next, top with raspberry sauce, pouring evenly over brownies. Take a butter knife and gently swirl the ganache and raspberry sauce together. Cut and enjoy!!