Bittersweet Brownies with Raspberry Sauce

3 squares unsweetened chocolate
1 stick butter
1 cup sugar
3 eggs
1 teaspoon vanilla extract
1/3 cup flour
1 cup chopped pecans

    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 raspberries
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.