Preheat the oven to 350 degrees. Grease an 8- or 9 inch square baking pan.
Melt together the chocolate, butter
and sugar in a heavy saucepan over medium heat.
Set aside. Beat the eggs well, then add the vanilla and flour. Fold in the nuts and the
warm chocolate mixture.
Bake 30 minutes, then let cool on a
rack. Cut into 32 1- x 2 inch brownies.
While the brownies are baking, make the following sauce:
1 12 ounce package frozen raspberries, or 3 cups fresh
3/4 cup superfine sugar
1 tablespoon lemon juice
1/4 cup Framboise or Chambord
Puree the raspberries in a Cuisinart with the sugar, lemon juice and liqueur.
Serve each brownie with about 2 tablespoons of sauce.