Recipe

布朗尼智慧h raspberry coulis

It’s time to enjoy the outdoors with friends and family. Julie Biuso shows how to create some perfect snack-sized dishes to serve up with summer drinks.

Dec 31, 2013 1:00pm
  • 30 mins cooking
  • Serves 6
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Ingredients

Brownie
  • 150 gram dark chocolate
  • 120 gram butter, softened
  • 1 cup caster sugar
  • 1/2 teaspoon vanilla extract
  • 3 size 7 free-range eggs, at room temperature
  • 3/4 cup plain flour
  • 1/2 cup walnuts
Coulis
  • 250 gram frozen raspberries
  • 1 tablespoon icing sugar
To Serve
  • 250 gram lemon curd yoghurt
  • fresh whole raspberries, to decorate

Method

布朗尼智慧h raspberry coulis
  • 1
    Preheat oven to 170°C (regular bake). Line a 20cm square cake tin with baking paper.
  • 2
    Break up chocolate and put it in a heatproof bowl with the butter and either melt in a microwave, or set the bowl over a saucepan of very hot water on a gentle heat and stir until melted. Cool.
  • 3
    Transfer chocolate and butter to the bowl of an electric mixer and slowly beat in sugar on a slow speed. Mix in vanilla extract, then add beaten eggs one at a time. Sift over flour and mix in by hand using a large spoon. Mix in walnuts.
  • 4
    Spoon the mixture into the tin and smooth the top with a round bladed knife. Cook for about 30 minutes, until a crust forms on top and a skewer comes out clean. Cool in the tin for 15 minutes, then lift out of the tin and cool on a cake rack.
  • 5
    Thaw raspberries then push them through a coarse sieve, discarding the seedy bits. Sift in icing sugar and stir until smooth to make the coulis. Cut brownies into small squares and put them in small glasses or dishes with lemon curd yoghurt. Spoon over raspberry coulis. Decorate with whole raspberries or strawberries and serve.

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