The Judge'S Hazelnut Brownies With Raspberry Sauce

The Judge'S Hazelnut Brownies With Raspberry Sauce

Ingredients:
------------
Sauce:
------
1 10 oz package frozen raspberries in syrup, thawed
1/2 c boysenberry juice or other berry juice
1 T creme de cassis liqueur
Brownies:
---------
1/2 c unsalted butter (that's not necessarily sweet butter ;)
2 oz unsweetened chocolate, chopped
1 c sugar
1 t vanilla extract
1/4 t salt
2 large eggs
1/2 c all purpose flour
3/4 c toasted hazelnuts, coarsely chopped
1/4 c semisweet chocolate chips

Directions:
-------------
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
(7 of 13) [12/17/1999 10:55:51 AM]
COLLECTION: Cookies Vol.2 (of 2)
and to feels firm to touch, about 35 minutes. Cool. Cut into squares.
Serve with sauce.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: aa915@freenet.carleton.ca (Gail LaBossiere)
THE ULTIMATE CHOCOLATE CHIP COOKIE
==================================