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  • The Judge's Hazelnut Brownies With Raspberry Sauce

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    The Judge's Hazelnut Brownies With Raspberry Sauce
    Servings: 8
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 x 10 ounce package frzn raspberries in syrup, thawed
    • 1/2 c. boysenberry juice or possibly other berry juice
    • 1 tsp creme de cassis liqueur
    • 1/2 c. unsalted butter (which's not necessarily sweet butter ,)
    • 2 ounce unsweetened chocolate, minced
    • 1 c. sugar
    • 1 tsp vanilla extract
    • 1/4 tsp salt
    • 2 lrg Large eggs
    • 1/2 c. all purpose flour
    • 3/4 c. toasted hazelnuts, coarsely minced
    • 1/4 c. semisweet chocolate chips

    Directions

    1. For Sauce: Puree berries in processor. Strain through sieve, pressing on solids with back of spoon. Fold in juice and cassis. Refridgerate.
    2. (Can be prepared 2 days ahead.)
    3. For Brownies: Preheat oven to 350. Butter 9 inch square baking pan.
    4. Stir butter and unsweetened chocolate in heavy medium saucepan over low heat till melted. Remove from heat. Fold in sugar, vanilla, and salt.
    5. Add in Large eggs, one at a time, mixing after each addition. Fold in flour.
    6. Stir in nuts and chips. Pour batter into prepared pan. Bake till tester insterted into center comes out with moist crumbs still attached and to feels hard to touch, about 35 min. Cold. Cut into squares.
    7. Serve with sauce.

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