Hazelnut Brownies With Raspberry Sauce |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 12 |
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HAZELNUT BROWNIES WITH RASPBERRY SAUCE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Peterson Estate in Rockwall, Texas in 1991. Ingredients:
10 ounce frozen raspberries in syrup thawed |
1/2 cup boysenberry juice |
1 tablespoon crème de cassis liqueur |
1/2 cup unsalted butter |
2 ounces unsweetened chocolate chopped |
1 cup granulated 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. Process raspberries in food processor then strain through sieve.
2. Mix in juice and cassis then refrigerate.
3. Preheat oven to 350 and butter square baking pan.
4. Stir butter and chocolate in heavy medium saucepan over low heat until melted.
5. Remove from heat and mix in sugar, vanilla and salt.
6. Add eggs one at a time mixing after each addition then mix in flour.
7. Stir in nuts and chips and pour batter into prepared pan.
8. Bake for 35 minutes then cool and cut into squares.
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