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.


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