Special occasions are made that much sweeter when you serve chewy, chocolatey brownies in a heavenly sauce of cooked raspberries. For a smoother coulis, strain the raspberries through a fine-mesh sieve to remove the tiny seeds.
INGREDIENTS (for 5 servings):
- 1/4 cup butter
- 2 (1 ounce) squares unsweetened chocolate
- 1 cup white sugar
- 2 eggs
- 1/2 teaspoon vanilla extract
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1 cup chopped walnuts (optional)
- 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 8x8 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 Couli: 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 couli on a dessert plate and place brownie portion on top of couli; serve.