Overwhelmingly Raspberry Brownies

Ingredients:
1 cup (2 sticks) butter or margarine
2 cups sugar
2 teaspoons vanilla extract
4 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-oz. pkg.) HERSHEY'S Raspberry Creme Filled Baking Pieces, divided
Directions:
1. Heat oven to 350 F. Grease 13x9x2-inch pan.

2. Place butter in large microwave-safe bowl. Microwave at HIGH (100%) 2 to 2-1/2 minutes or until melted. 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. Set aside 1/4 cup baking pieces; stir remaining pieces into batter. Spread batter in prepared pan.

3. Bake 30 to 35 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack.

4. 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. Drizzle over brownie surface. Refrigerate until drizzle sets up. Cut into bars. About 36 brownies.