Fudgy Chocolate Raspberry Brownies

Sinfully rich and delightful.  You needn't bother icing these as they really don't need it.  Serve with a raspberry sauce and raspberries for an elegant dessert.  From Canadian Living April 1995.

1 cup packed raspberries, fresh or thawed
4 oz unsweetened chocolate, chopped
1/2 cup unsalted butter, cubed
1 1/4 cups granulated sugar
1/2 tsp vanilla
3/4 tsp all purpose flour
1 tsp icing sugar

1. In food processor or blender, puree raspberries; pass through fine sieve to remove seeds.  Set aside.  
2. In top of double boiler over hot (not boiling) water, melt chocolate with butter; let cool slightly.
3. 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 puree.  With wooden spoon, stir in flour.
4. Scrape batter into greased 9 inch square cake pan.  Bake in 350F oven for 25 to 30 minutes or until cake tester inserted in centre still 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).  Makes 16 squares - about 190 calories, 3 g protein, 11 g fat, 23 g carbohydrate.