Lesley's Valentine Brownies with Raspberry Coulis

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.

• Calories: 562 Calories

Ingredients

• 2 eggs
• ½ teaspoon salt
• 1 cup white sugar
• ¼ cup butter
• 1 cup chopped walnuts (Optional)
• ½ teaspoon vanilla extract
• 2 (1 ounce) squares unsweetened chocolate
• 1 tablespoon orange zest
• ¼ cup all-purpose flour
• 1 ½ teaspoons cornstarch
• 1 (10 ounce) package frozen raspberries
• 1 tablespoon raspberry juice

Recipe Instructions

Step 1

Preheat oven to 325 degrees F (165 degrees C).

Step 2

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.

Step 3

In a greased 8x8 inch baking dish, pour brownie mix.

Step 4

Bake in preheated oven for 40 minutes or until toothpick in the center of brownies comes out somewhat clean.

Step 5

To make Raspberry Coulis: In a medium saucepan over medium-high heat, cook raspberries for 5 to 8 minutes; turn down to medium.

Step 6

In a small bowl, combine juice and cornstarch to make a paste; add to raspberries stirring constantly until thickened. Add rind and cool.

Step 7

Pool coulis on a dessert plate and place brownie portion on top of coulis; serve.