Hazelnut Brownies with Raspberry Sauce

Hazelnut Brownies with Raspberry Sauce

Ingredients:
Sauce:
1 (10 ounce) package frozen raspberries in syrup, thawed
1/2 cup boysenberry juice or other berry juice
1 tablespoon crème de cassis liqueur

Brownies:
1/2 cup unsalted butter
2 ounces unsweetened chocolate, chopped
1 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
2 large eggs
1/2 cup all-purpose flour
3/4 cup toasted hazelnuts, coarsely chopped
1/4 cup semisweet chocolate chips

Directions:
1. For the sauce: Puree the berries in a processor. Strain through a sieve, pressing on the solids with the back of a spoon. Mix in the juice and cassis. Refrigerate (can be made 2 days ahead).
2. For the brownies: Preheat the oven to 350°F. Butter a 9-inch square baking pan.
3. Stir the butter and unsweetened chocolate in a heavy medium saucepan over low heat until melted. Remove from the heat. Mix in the sugar, vanilla and salt. Add the eggs one at a time, mixing after each. Mix in the flour.
4. Stir in the nuts and chips. Pour the batter into the prepared pan.
5. Bake until a tester inserted in the center comes out with moist crumbs attached and the top feels firm, about 35 minutes. Cool.
6. Cut into squares and serve with the sauce.