Yield: 8 Servings
|1 pack||(10-oz) frozen raspberries in syrup; thawed|
|½ cup||Boysenberry juice or other berry juice|
|1 tablespoon||Creme de cassis liqueur|
|½ cup||Unsalted butter (that's not necessarily sweet butter ;)|
|2 ounces||Unsweetened chocolate; chopped|
|1 teaspoon||Vanilla extract|
|½ cup||All purpose flour|
|¾ cup||Toasted hazelnuts; coarsely chopped|
|¼ cup||Semisweet chocolate chips|
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.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .