Best if slightly undercooked but not quite runny in the center – what the English call ‘squidgy’. The raspberry coulis adds a Valentine’s Day note. The raspberry juice called for in this recipe should be taken from the leftover juice from the frozen raspberries.
Original recipe makes 4 to 6 servings
1/4 cup butter
2 (1 ounce) squares unsweetened chocolate
1 cup white sugar
1/2 teaspoon vanilla extract
1/4 cup all-purpose flour
1/2 teaspoon salt
1 cup chopped walnuts
1 (10 ounce) package frozen raspberries
1 tablespoon raspberry juice
1 1/2 teaspoons cornstarch
1 tablespoon orange zest
- Preheat oven to 325 degrees F (165 degrees C).
- To make brownies: In a medium saucepan over medium heat, melt butter or margarine and chocolate; take off of heat. Stir in sugar, eggs and vanilla; beat well. Mix in flour, salt and nuts, if desired.
- In a greased 8×8 inch baking dish, pour brownie mix.
- Bake in preheated oven for 40 minutes or until toothpick in the center of brownies comes out somewhat clean.
- To make Raspberry Coulis: In a medium saucepan over medium-high heat, cook raspberries for 5 to 8 minutes; turn down to medium.
- In a small bowl, combine juice and cornstarch to make a paste; add to raspberries stirring constantly until thickened. Add rind and cool.
- Pool coulis on a dessert plate and place brownie portion on top of coulis; serve.
Calories: 562 kcal
Carbohydrates: 67.6 g
Cholesterol: 109 mg
Fat: 32.5 g
Fiber: 6.2 g
Protein: 8.7 g
Sodium: 330 mg