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Racy Raspberry Brownies

1 cup butter or margarine
2 cups granulated sugar
2 teaspoons vanilla extract
4 large eggs
3/4 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/3 cups (8-ounce package) HERSHEY'S Raspberry Creme Filled Baking Pieces, divided use

1. Heat oven to 350 degrees F. Grease 13 x 9 x 2-inch pan.
2. Place butter in large microwave-safe bowl. Microwave at HIGH (100%) 2 to 2 1/2 minutes or until melted.
3. Stir in sugar and vanilla. Add eggs, one at a time, beating well with spoon after each addition. Add cocoa; beat until well blended. Add flour, baking powder and salt; beat well.
4. Set aside 1/4 cup baking pieces; stir remaining pieces into batter. Spread batter in prepared pan.
5. Bake 30 to 35 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack.
6. Place remaining 1/4 cup baking pieces in small microwave-safe bowl. Microwave at HIGH 30 seconds; stir. If necessary, microwave an additional 30 seconds at a time, stirring after each heating, until chocolate is melted and smooth when stirred.
7. Drizzle over brownie surface. Refrigerate until drizzle sets up. Cut into bars.

Makes about 36 brownies.

Recipe courtesy of the Hershey Kitchens, and reprinted with permission of The Hershey Company. © The Hershey Company.

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