Rock Bottom Brewery Raspberry Passion

3/4 cup (8 ounces) bittersweet chocolate
3/4 cup unsalted butter, cut into 2-inch cubes
3 cups granulated, white sugar
2 cups flour
1 tablespoon vanilla extract
4 eggs
2 1/2 cups white chocolate chips

Melt the bittersweet chocolate and butter in a double boiler on medium heat. Pour chocolate mixture into mixer with paddle attachment. Add sugar, flour, and vanilla extract. Cream together on medium speed for 2-3 minutes or until well mixed, making sure to stop and scrape bottom and sides of bowl. Add the eggs slowly, and mix on medium speed for 2-3 minutes. Add chips and mix on low for 1 minute. Pour into an 8 x 12 x 2-inch pan, either lined with parchment paper or greased. Bake at 350 degrees F for 20 minutes.

Rotate pan and bake for another 20 minutes or until done.

Cool before cutting. Serve with vanilla ice cream, raspberry pur e, and chocolate sauce.

Serves 4.