Brownies version 2

Description:
Mom's Big Book of Baking: 200 Simple, Foolproof Recipes for Delicious Family ... By Lauren Chattman

Betty Crocker
http://www.bettycrocker.com/products/brownies-and-dessert-bars/Brownies-FAQs.htm -->

Sourced from Ina Garten
http://swankypanky.blogs.com/bakeandshake/2007/05/memorial_day.html

Ingredients:
Choc
Raspberry Frosting
2 oz. Cream Cheese, softened
1 stick (1/2 a cup) butter, softened slightly
1 teaspoon lemon juice
1 teaspoon vanilla extract
2-3 cups powdered sugar
1/2 cup fresh (or frozen, thawed and drained) raspberries

Cream together the butter and cream cheese until smooth. Add the vanilla extract, lemon juice and 1 1/2 cups of the powdered sugar, mixing until smooth and whippy -- taste along the way, adding powdered sugar to taste until you have reached your sweetness and texture preferences. You want to err on the side of stiff, though, because the moisture from the raspberries will thin the frosting considerably.

Turn your mixer, hand or stand, to low and add the raspberries. Cream for fifteen to twenty seconds more, allowing the raspberries to break and bleed and stain the frosting that lovely color.

Frost cooled cupcakes generously, and don't worry if frosting seems too soft -- it will set. If frosting is too liquid, beat in up to another cup of powdered sugar.

Directions:
Bake