Raspberry Coulis Brownie

  • Level: Easy
  • Total: 1 hr 20 min
  • Active: 25 min
  • Yield: 4 servings
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Ingredients

Directions

  1. 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.
  2. 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.)
  3. 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.

Cook’s Note

You can crumble the trimmings from the brownie rounds and use them to top ice cream.

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