Brownies With Raspberry Coulis Food

RASPBERRY COULIS

Steps:

• Heat the sugar and water in a small saucepan over medium heat, stirring from time to time, until the sugar dissolves completely, about 5 minutes.
• Put the raspberies and the sugar syrup in a blender and puree.
• Strain through a fine mesh sieve to remove the seeds and stir in the kirsch or framboise, if using.
• The sauce keeps well, tightly covered, in the refrigerator for 4-5 days and freezes perfectly for several months.

RASPBERRY COULIS

Steps:

• Put all the ingredients in a small food processor or use a stick blender to blitz until very smooth.
• Set a sieve over a jug. Tip the mixture into the sieve and push through the liquid using a spatula. Discard the seeds. The coulis is ready to use. Will keep refrigerated in an airtight jar for up to two days.

BEST EVER CHOCOLATE RASPBERRY BROWNIES

Steps:

• Heat oven to 180C/160C fan/gas 4. Line a 20 x 30cm baking tray tin with baking parchment. Put the chocolate, butter and sugar in a pan and gently melt, stirring occasionally with a wooden spoon. Remove from the heat.
• Stir the eggs, one by one, into the melted chocolate mixture. Sieve over the flour and cocoa, and stir in. Stir in half the raspberries, scrape into the tray, then scatter over the remaining raspberries. Bake on the middle shelf for 30 mins or, if you prefer a firmer texture, for 5 mins more. Cool before slicing into squares. Store in an airtight container for up to 3 days.

BROWNIES WITH RASPBERRY COULIS

Steps:

• Heat oven to 375°F. Spray 8- or 9-inch square pan with cooking spray. In 1-quart saucepan, melt chocolate and butter over low heat, stirring frequently. Stir in oil.
• In large bowl, beat eggs, 3/4 cup Truvía™ Baking Blend and vanilla with whisk. Stir in chocolate mixture. Stir in flour; mix well. Spread batter evenly in pan.
• Bake 12 to 15 minutes or until brownies spring back when lightly touched in center, and edges begin to pull away from sides of pan. (Top may still appear shiny.) Cool slightly, and cut into 4 rows by 4 rows, or cool completely before cutting.
• In 1-quart saucepan, cook frozen raspberries over medium-low heat about 10 minutes or until a sauce forms, stirring occasionally and breaking up berries. Remove from heat; strain out seeds in fine mesh strainer. Stir in 1/2 teaspoon Truvía™ Baking Blend. Drizzle over each brownie before serving. Top with whipped topping.