Homemade Raspberry Coulis Brownies

Happy Valentine's Day! These delicious raspberry coulis-swirled brownies are so pretty and perfect as a fancy holiday treat - yet they're quick to whip together. The taste is a delicious blend of tart raspberry and rich, sweet dark chocolate brownie. Don't have fresh raspberries? You can make the coulis with frozen berries and leave off the extra ones I placed on top. Happy raspberry coulis swirled brownie baking! Enjoy! 

Fresh from the oven - beautiful swirled raspberry coulis brownies! Yum!

Raspberry Coulis Brownies

Preheat oven to 375.  Line a 9" x 13" pan with parchment paper.

Raspberry Coulis

In a medium pot, combine over medium-heat: 

2 cups (~12 oz) fresh (or frozen) raspberries (or mix of raspberries & blackberries) 

1/3 cup powdered sugar

zest of 1 lemon

juice of 1/2 lemon

Let fruit come to a boil and boil for 3-4 minutes.  Blend with a stick blender to break up larger berries, and return to a boil for another 3-4 minutes. 

Mix together in a small bowl, then whisk the following into your berries: 

2 Tbsp cold water

1 Tbsp cornstarch

Bring back to a boil, stirring constantly, for 1 minute to thicken slightly. Remove from heat. Strain your raspberry coulis to remove the seeds using a sieve. (This isn't necessary, but I find it must nicer to have a coulis without seeds, particularly in a brownie). Set aside while you prepare the brownie batter. 

Freshly made coulis, ready to strain out the seeds. 

Brownie batter

In a large, microwave-safe bowl, heat at 50% power at 30-45 second increments until melted, stirring regularly: 

7 oz dark chocolate (chips, or diced bars)

3/4 cup butter

Add: 

1 1/4 cup sugar

Add, mixing one at a time, until smooth: 

4 or 5 eggs (5 for a gooier brownie)

Add and mix in until combined: 

1/4 cup brown rice flour

Spread your brownie batter into the parchment lined baking dish. 

Put the raspberry coulis in a medium size freezer ziploc (or piping bag).  Snip the corner of the bag and make swirls across the top of your brownie batter.  

Raspberry Coulis, piped out on top of the brownie.

Use a knife to gently zigzag back and forth across the brownie to create a swirl pattern. You can save a little extra coulis to serve alongside the brownies. (Optional) Place additional fresh raspberries over the top of your brownies.  

Swirled to make a pretty pattern. 

Top with additional fresh raspberries, if desired.  They'll be delicious and beautiful without the extra raspberries. 

Bake at 375 F for 22-24 minutes, until set in center.  Remove from oven and place pan on a cooling rack.  Allow to fully cool before slicing and serving.  For the neatest pieces, cool, then chill the brownies before cutting.  Honestly, though, we can never resist cutting pieces while the brownies are still a bit warm. I'm all about the taste - so a little mess on the edges is a-okay with me! 

Store leftovers in the refrigerator.  Enjoy! 

Served with a little extra coulis I had left in the bag after piping zigzags on the top. 

Homemade Raspberry Coulis Brownies Recipe by Successfully Gluten Free!

 One of our favorite banana breads has been the Coconut Banana bread w/ lemon glaze, inspired by my friend Julie's favorite banana bread recipe.  However, I wanted something a bit easier to pop into lunches without getting messy, like a slice of banana bread.  These Banana Coconut Muffins with Lemon Glaze are perfect - turning the yummy bread into portable, delicious muffins!  Enjoy! 

Yummy banana coconut muffins with a lemon glaze. Yum!

Banana Coconut Muffins with Lemon Glaze

Makes 14-18 muffins

 

Line 18 muffin tin with paper liners.

Preheat oven to 350F.

 

Mix the following dry ingredients in a bowl, then set aside:

1 1/2 cup Kristin’s gluten free flour mix (*see note below)

1 1/2 tsp xanthan gum

1 tsp baking soda

1/2 tsp salt

 

Whisk in a large bowl:

4 overripe bananas, mashed 

1/4 cup oil

3/4 - 1 cup sugar

2 eggs

1 tsp vanilla extract or vanilla bean paste

1/2 cup sour cream or plain yogurt

Add dry ingredients to wet ingredients, stirring until combined. 

Then add:

1/2cup unsweetened flaked/shredded coconut

 

Pour into prepared muffin tins.  Sprinkle over top of muffin batter: 

1/2 Tbsp sweetened flaked coconut

Banana Coconut muffins, ready to sprinkle on a little coconut before baking. 

Bake at 350F for ~25 minutes, until nicely golden brown. After removing from the oven, you can let the muffins rest for a few minutes while you mix together the following glaze: 

1 Tbsp unsweetened or sweetened flaked/shredded coconut

1/2 cup powdered sugar

4 tsp fresh lemon (or lime) juice, or more to a runny consistency

 

Nicely browned, fresh from the oven.

Removed to wire rack, and ready for glazing!

Remove muffins to a wire rack and top with glaze.  Enjoy warm or cooled.  Leftovers freeze perfectly! 

Glazed and ready to eat! 

* Flour note: to make 1.5 cups Kristin’s GF flour mix, you can mix the following:

1 cup brown rice flour

1/2 cup sorghum flour (or extra brown rice, if you don’t have sorghum)

1/2 cup cornstarch (or scant ¼ cup of arrowroot)

2 Tbsp potato starch

2 Tbsp tapioca starch

3/4 tsp xanthan gum

 

** Banana note: I freeze old bananas peeled, and placed in a Ziploc bag. Let them defrost on the counter and toss in when you’re ready to make your bread.  Don’t be worried if you’ve got a little bit too much or too little banana. This recipe is forgiving.

Banana Coconut Muffins w/ Lemon Glaze Recipe by Successfully Gluten Free!