Raspberry Brownies

Brownies:

2 c. flour
2 1/2 c. sugar
1 t. salt
1/2 c. plus 2 T. cocoa
1 1/2 cubes butter
1/2 c. shortening
6 eggs
1 T. raspberry extract
1 c. fresh or frozen raspberries (thawed), optional
1 can raspberry pie filling or 1 1/2 c. raspberry preserves

Whipped Ganache Frosting:

1 c. heavy whipping cream
7 squares chocolate almond bark, coarsley chopped

*Cream sugar, shortening, & butter. Add eggs. Combine dry ingredients and add to wet mixture. Stir in extract and raspberries. Bake in 9 x 13 dish @ 350 for 45 minutes, or until toothpick comes out of center clean. While still hot, poke holes all over with the handle of a wooden spoon. Spread raspberry preserves or pie filling all over top. For frosting, heat whipping cream just until it starts boiling. Remove from heat and stir in chocolate until melted. Refrigerate for a couple hours, then beat with an electric mixer until fluffy. Spread over brownies and raspberry topping. Store brownies in the refrigerator.