Raspberry Coulis Brownie

Name: Raspberry Coulis Brownie
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT1H20M0.000S
Yield: 4 servings
Ingredients: 1 box brownie mix, plus ingredients for the mix; 1 egg; 2 cups fresh raspberries, plus more for garnish; 3/4 cup super-fine sugar; 1/2 teaspoon sea salt; 2 cups heavy cream

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Level: Easy

Total: 1 hr 20 min
Active: 25 min

Yield: 4 servings

Nutrition Info

Level: Easy

Total: 1 hr 20 min
Active: 25 min

Yield: 4 servings
Nutrition Info

Ingredients

1 box brownie mix, plus ingredients for the mix

1 egg

2 cups fresh raspberries, plus more for garnish

3/4 cup super-fine sugar

1/2 teaspoon sea salt

2 cups heavy cream

Directions

Bake the brownies according to the package directions, adding the extra egg, substituting water for milk and using an 8-inch square baking pan. Cool completely.
Meanwhile, put the raspberries, 1/4 cup of super-fine sugar and the salt in a blender and puree until smooth. Push through a sieve with a rubber spatula; discard the seeds. (The raspberry coulis can be made 3 days in advance and stored, covered, in the refrigerator.)
Whip the heavy cream with the remaining 1/2 cup super-fine sugar until soft peaks form. Cut out four 3-inch round circles from the brownies. Pour some raspberry coulis in the centers of 4 dessert plates and top each with a brownie round. Dollop with heavy cream, garnish with raspberries and serve.