Lesleys Valentine Brownies With Raspberry Coulis Recipes

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LESLEY'S VALENTINE BROWNIES WITH RASPBERRY COULIS



Lesley's Valentine Brownies with Raspberry Coulis image

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.

Provided by lcpgh

Categories     Raspberry Desserts

Yield 5

Number Of Ingredients 12

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

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • 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 : Calories 561.5 calories, Carbohydrate 67.6 g, Cholesterol 98.8 mg, Fat 32.5 g, Fiber 6.2 g, Protein 8.7 g, SaturatedFat 11.5 g, Sodium 330 mg, Sugar 53.5 g

LESLEY'S VALENTINE BROWNIES WITH RASPBERRY COULIS



Lesley's Valentine Brownies with Raspberry Coulis image

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.

Provided by lcpgh

Categories     Raspberry Desserts

Yield 5

Number Of Ingredients 12

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

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • 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 : Calories 561.5 calories, Carbohydrate 67.6 g, Cholesterol 98.8 mg, Fat 32.5 g, Fiber 6.2 g, Protein 8.7 g, SaturatedFat 11.5 g, Sodium 330 mg, Sugar 53.5 g

LESLEY'S VALENTINE BROWNIES WITH RASPBERRY COULIS



Lesley's Valentine Brownies with Raspberry Coulis image

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.

Provided by lcpgh

Categories     Raspberry Desserts

Yield 5

Number Of Ingredients 12

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

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • 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 : Calories 561.5 calories, Carbohydrate 67.6 g, Cholesterol 98.8 mg, Fat 32.5 g, Fiber 6.2 g, Protein 8.7 g, SaturatedFat 11.5 g, Sodium 330 mg, Sugar 53.5 g

LESLEY'S VALENTINE BROWNIES WITH RASPBERRY COULIS



Lesley's Valentine Brownies with Raspberry Coulis image

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.

Provided by lcpgh

Categories     Raspberry Desserts

Yield 5

Number Of Ingredients 12

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

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • 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 : Calories 561.5 calories, Carbohydrate 67.6 g, Cholesterol 98.8 mg, Fat 32.5 g, Fiber 6.2 g, Protein 8.7 g, SaturatedFat 11.5 g, Sodium 330 mg, Sugar 53.5 g

LESLEY'S VALENTINE BROWNIES WITH RASPBERRY COULIS



Lesley's Valentine Brownies with Raspberry Coulis image

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.

Provided by lcpgh

Categories     Raspberry Desserts

Yield 5

Number Of Ingredients 12

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

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • 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 : Calories 561.5 calories, Carbohydrate 67.6 g, Cholesterol 98.8 mg, Fat 32.5 g, Fiber 6.2 g, Protein 8.7 g, SaturatedFat 11.5 g, Sodium 330 mg, Sugar 53.5 g

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