Recipe - Judges Hazelnut Brownies Wraspberry Sa

SAUCE
1 pack (10oz) frozen raspberries
in syrup; thawed
One half cup Boysenberry juice or other
berry juice
1 tablespoon Creme de cassis liqueur

BROWNIES
One half cup Unsalted butter (that's not
necessarily sweet butter ;)
2 ounce Unsweetened chocolate;
chopped
1 cup Sugar
1 teaspoon Vanilla extract
One fourth teaspoon Salt
2 lg Eggs
One half cup All purpose flour
Three fourths cup Toasted hazelnuts; coarsely
chopped
One fourth cup Semisweet chocolate chips

Date: Thu, 12 Aug 93 09:33:35 +0200

From: hz225wu@unidui.uniduisburg.de (Micaela Pantke) (COLLECTION)

From: mjkelly+@CS.CMU.EDU (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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