Brownies With Raspberry Coulis
Noded only because I didn't know what a raspberry coulis was, until I found this.
Note: The raspberry juice should be taken from the leftover juice of the frozen raspberries.
Preheat oven to 325 degrees F (165 degrees C).
Brownies: In a medium saucepan over medium heat, melt butter or margarine and chocolate; remove from heat. Stir in sugar, eggs and vanilla; beat well. Mix in flour, salt and nuts, if desired. Pour mixture into a greased 8 x 8 inch baking dish. Bake in preheated oven for 40 minutes or until toothpick in the center of brownies comes out somewhat clean.
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 orange zest and cool. Pool coulis on a dessert plate and place brownie portion on top of coulis and serve.
Makes 4 to 6 servings.