Raspberry Cayenne Brownies

This recipe is from a family friend. It's a popular favorite at the hot food themed parties they host. I once brought them into the office at a former job. I sliced them up and carefully labeled them "Raspberry Cayenne Brownies." I later learned that one of my coworkers had taken a bite, spat it out, and thrown the rest of the brownie across the kitchen.

"That's disgusting," I'm told she yelled. "Did someone put pepper in those brownies?"

"Yes," came the reply. "That would be the 'Cayenne' on the label."

"I thought that was a joke. Who the **** puts Cayenne in a brownie?"

I do. I put Cayenne in a brownie.

The Cayenne will start losing its bite after a couple days. As a result the brownies are best eaten within two days.

Ingredients:

• 2 packages Betty Crocker Fudge Brownie Mix
• 4 eggs
• 1c Corn Oil
• 1/2 c Water
• 2 packages Ghirardelli Double Chocolate Chips
• 10 oz     seedless raspberry preserves
• 1/2 c Dark Rum
• 2 tsp Cayenne Pepper

Directions:

1. Pour Rum and Preserves into a Pyrex dish and Microwave for 8 minutes. Vent and stir every 30 seconds.   
2. Mix in Cayenne and allow to cool   
3. Mix Batter per recipe on box.
4. Add 1 bag of chocolate chips
5. Grease 13x9 pan and pour 2/3 of the batter into the pan.
6. Pour Raspberry Sauce on top
7. Add remaining batter on top and swirl.
8. Sprinkle 2nd bag of chips on top.
9. Bake at 325º for 50 minutes or until a skewer comes out mostly clean.