So, I am developing a recipe for a baking competition and I have run into a slight (though not insurmountable) snag. I am making a brownie torte, and although it tastes *really* good, I fear that it might be just a little to dry.

Normally, to correct for this, I would just brush it, after baking, with some kirsch or other nice alcohol, but in this case I can't really use alcohol. I have a raspberry-type filling, and I was wondering if there was a way to incorporate something like that, like perhaps using the syrup from reduced raspberries as the liquid....

Has anyone ever done something like that? Or does anyone have a better idea for keeping the brownie itself moist, without incorporating alcohol or adding too much "extra" flavor?