Judge's hazelnut brownies w/raspberry sa

Yield: 8 Servings

Measure Ingredient
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 cup Sugar
1 teaspoon Vanilla extract
¼ teaspoon Salt
2 larges Eggs
½ cup All purpose flour
¾ cup Toasted hazelnuts; coarsely chopped
¼ cup Semisweet chocolate chips

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.

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