Judge's hazelnut brownies w/raspberry sa

8 Servings

Ingredients

QuantityIngredient
1pack(10-oz) frozen raspberries in syrup; thawed
½cupBoysenberry juice or other berry juice
1tablespoonCreme de cassis liqueur
½cupUnsalted butter (that's not necessarily sweet butter ;)
2ouncesUnsweetened chocolate; chopped
1cupSugar
1teaspoonVanilla extract
¼teaspoonSalt
2largesEggs
½cupAll purpose flour
¾cupToasted hazelnuts; coarsely chopped
¼cupSemisweet chocolate chips

Directions

SAUCE

BROWNIES

Date: Thu, 12 Aug 93 09:33:35 +0200 From: hz225wu@... (Micaela Pantke) (COLLECTION) From: mjkelly+@... (Mary Jane Kelly) For Sauce: Puree berries in processor. Strain through sieve, pressing on solids with back of spoon. Mix in juice and cassis. Refridgerate. (Can be prepared 2 days ahead.)

For Brownies: Preheat oven to 350. Butter 9 inch square baking pan. Stir butter and unsweetened chocolate in heavy medium saucepan over low heat until melted. Remove from heat. Mix in sugar, vanilla, and salt. Add eggs, one at a time, mixing after each addition. Mix in flour. Stir in nuts and chips. Pour batter into prepared pan. Bake until tester insterted into center comes out with moist crumbs still attached and to feels firm to touch, about 35 minutes. Cool. Cut into squares. Serve with sauce.

REC.FOOD.RECIPES ARCHIVES

/COOKIES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .