Rating: 4.11 stars
9 Ratings
  • 5 star values: 3
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary test

Servings:
5
Yield:
4 to 6 servings
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C).

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  • 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 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 rind and cool.

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

Nutrition Facts

562 calories; protein 8.7g; carbohydrates 67.6g; fat 32.5g; cholesterol 98.8mg; sodium 330mg. Full Nutrition
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Reviews (11)

Most helpful positive review

Rating: 4 stars
06/30/2009
I make raspberry coulis quite often and especially when having brownies for dessert. To get the raspberry sauce smooth it is best to strain it thru cheesecloth or very fine sieve - this particular sauce is not supposed to have seeds. Also, liqueur can be added for extra flavor and if boiled down for a few mins. doesn't really need thickening. Read More
(20)

Most helpful critical review

Rating: 3 stars
01/02/2005
I AM ONLY RATING THE RASPBERRY SAUCE. I tried it with Hershey's chocolate mousse and didn't like it. It was way too tart and I don't think it mixes well with chocolate at all. If you make this go easy on the orange zest. Read More
(7)
9 Ratings
  • 5 star values: 3
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
06/30/2009
I make raspberry coulis quite often and especially when having brownies for dessert. To get the raspberry sauce smooth it is best to strain it thru cheesecloth or very fine sieve - this particular sauce is not supposed to have seeds. Also, liqueur can be added for extra flavor and if boiled down for a few mins. doesn't really need thickening. Read More
(20)
Rating: 5 stars
11/22/2004
Okay I didn't make the brownies but I have used the sauce as a topping for chocolate mousse. Once the raspberries were melted I added 1/4 c. sugar and stirred until dissolved. Then I added the cornstarch-juice mixture (although I used water instead of juice) cooked as directed and added rind. I kept it in the fridge then spooned it over the mousse before serving. It was to die for! Read More
(13)
Rating: 5 stars
02/14/2005
I made this for a couples Valetines meal. They loved it! I did make some adjustments to the couli I added a can of rasp/strawberry juice concentrate and thickened. Since I was cooking for 32 people I baked the brownies in a jelly roll pan. First I cut them diagonally then end to end to create a diamond shape. I topped it off with drizzling melted white chocolate over the top and a sprig of parsley. Thank you for submitting this recipe. I will use it again Read More
(10)
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Rating: 4 stars
02/13/2009
I believe this recipe needs sugar in the couli. I added 1/4-1/2 cup of sugar to taste not sweet but relieves the too strong tartness of the plain raspberries. I did not make the brownies only the couli and it was good with the added sugar. Read More
(8)
Rating: 4 stars
05/13/2009
This is a very good couli; I added some sugar to make it a bit more sweet (I used it for a Vanilla Bavarian). To make it more presentable I strained the hot berries in a sieve prior to adding the corn starch paste. This took out all the little raspberry seeds and made the sauce velvety smooth; just right for a very elegant dessert. Read More
(8)
Rating: 3 stars
01/02/2005
I AM ONLY RATING THE RASPBERRY SAUCE. I tried it with Hershey's chocolate mousse and didn't like it. It was way too tart and I don't think it mixes well with chocolate at all. If you make this go easy on the orange zest. Read More
(7)
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Rating: 3 stars
02/18/2013
Not my favorite brownie recipe. The Coulis was okay but I felt it was a bit too tart and thick and the brownies weren't fluffy enough but weren't fudgy either. Read More
(1)
Rating: 5 stars
05/25/2016
Made the Coulis only. Add some sugar otherwise it's too tart. Corn starch is completely unnecessary. Orange zest wrecks it so Do Not Use any zest. iow: berries sugar = simple yumminess Read More