02
December
2011
|
03:23 PM
America/New_York

Valentine Brownies With Raspberry Coulis

In the sweetheart month, we all think of ways to sweeten the days of our loved ones. There is no better way to show how much you care than to bake rich, sweet brownies. This recipe is a chocolate lover's delight.

  • 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

Note: Brownies best if slightly undercooked but not quite runny in the center. 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.

Select pages where this recipe appears: Cookies