Cream butter and sugar.  Add salt, eggs and chocolate syrup. Mix well. Add flour and blend until just incorporated into the chocolate mixture. Pour into greased 9″ x 13″ pan.  Bake at 350 F for 30 minutes.  Cool in pan.
 
Second Layer:
• 2 cups powdered sugar
• 1/2 cup butter
• 2 tablespoons Chambord liqueur
• Dash of red food coloring
 
Beat together all above ingredients until smooth and creamy.  Spread over cooled brownies.
 
Third Layer:
• 2 cups semisweet chocolate, chopped
• 3/4 cup butter
 
Melt chocolate and butter in a small saucepan on low heat. Cool slightly.  Spoon this mixture over the second (raspberry) layer and spread evenly to cover.
 
Cut brownies into 1″ squares after chocolate topping is firm.