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!