Fudgy Chocolate Raspberry Brownies

These are sinfully good.  I don't bother with the icing or icing sugar…they really don't need it.  Serve with fresh fruit or a raspberry sauce for an elegant dessert.

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

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 has moist crumbs clinging to it.  Let cool completely in pan on rack.  Sprinkle with icing sugar.  Cut into squares.