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Judge’s Hazelnut Brownies W/raspberry Sa

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CATEGORY CUISINE TAG YIELD
Eggs, Grains Dessert 8 Servings

INGREDIENTS

1 pk (10-oz) frozen raspberries in syrup; thawed
1/2 c Boysenberry juice or other berry juice
1 tb Creme de cassis liqueur
1/2 c Unsalted butter (that's not necessarily sweet butter 😉
2 oz Unsweetened chocolate; chopped
1 c Sugar
1 ts Vanilla extract
1/4 ts Salt
2 lg Eggs
1/2 c All purpose flour
3/4 c Toasted hazelnuts; coarsely chopped
1/4 c Semisweet chocolate chips

INSTRUCTIONS

SAUCE
BROWNIES
Date: Thu, 12 Aug 93 09:33:35 +0200
From: hz225wu@unidui.uni-duisburg.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.
REC.FOOD.RECIPES ARCHIVES
/COOKIES
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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