Title: Treats: fudgy chocolate raspberry brownies
 Categories: Squares
      Yield: 16 Squares
 
      1 c  Packed raspberries,
           -fresh or thawed
      4 oz Unsweetened chocolate, chop
    1/2 c  Unsalted butter, cubed
      3    Eggs
  1 1/4 c  Granulated sugar
    1/2 ts Vanilla
    3/4 c  All-purpose flour
      1 ts Icing sugar
 
  In food process or blender pure raspberries; pass through fine sieve
  to remove seeds. Set aside.
  
  In top of double boiler over hot (not boiling) water, melt chocolate
  with butter; let cool slightly.
  
  In bowl, beat eggs with sugar for about 5 minutes or until pale and
  thickened. On low speed, beat in vanilla and chocolate mixture; beat
  in raspberry pure. With wooden spoon, stir in flour.
  
  Scrape batter into greased 9-inch square cake pan. Bake in 350F 180C
  oven for 25-30 minutes or until cake tester inserted in centre still
  has moist crumbs clinging to it. Let cool completely in pan on rack.
  Sprinkle with icing sugar. Cut into squares.
  
  [Squares can be covered and stored in refrigerator for up to 5 days or
  frozen in airtight container for up to
        1    month.]
  
  Serve with a raspberry sauce and fresh raspberries for an elegant
  presentation, or simply sprinkle with icing sugar.
  
       16    bars for $6.35 CDN [Apr 95]
  
  Per  bar: about 190 calories, 3  g protein, 11 g fat,
       23 g  carbohydrate