This recipe make a 9x13 pan of brownies. It can easily be cut in half and baked in an 8x8 or 9x9 square pan YIELD: 32 BROWNIES ingredients: For the Brownies 1 batch of my favorite brownies (or any other 9x13 batch of brownies), completely cooled For the Frosting 24 oz fresh raspberries 1 cup unsalted butter at room temperature 7 cups powdered sugar 4-6 Tbsp heavy cream directions: For the Brownies Bake brownies according to recipe and allow to completely cool. I let mine cool overnight. For the Frosting In a small saucepan, gently heat the raspberries and mash with a potato masher. Strain through a fine mesh strainer to remove all of the mush and seeds, and put the raspberry juice back into the saucepan over medium heat, simmering. Reduce by approximately half, or until about 1/2 cup of reduced raspberry syrup. Pour into a cool heat-safe container, and allow to cool to room temperature. In a mixer, cream the butter and half of the powdered sugar. It will take several minutes for the sugar to absorb the butter and look mealy. When it does, add the raspberry juice and beat slowly to incorporate. Next, add in the second half of the sugar and continue to mix on low. Eventually, the frosting will come together and look like frosting, but you don’t want it to be *too* stiff. Start by adding 4 Tbsp. heavy cream, and add more if the frosting is still too thick.