Raspberry Coulis Brownie

  • 1 box brownie mix, plus ingredients for the mix
  • 1 egg
  • 2 cups fresh raspberries, plus more for garnish
  • 3/4 cup super-fine sugar
  • 1/2 teaspoon sea salt
  • 2 cups double cream

1. Bake the brownies according to the package directions, adding the extra egg, substituting water for milk and using an 8-inch square baking pan. Cool completely.

2. Meanwhile, put the raspberries, 1/4 cup of super-fine sugar and the salt in a blender and puree until smooth. Push through a sieve with a rubber spatula; discard the seeds. (The raspberry coulis can be made 3 days in advance and stored, covered, in the refrigerator.)

3. Whip the heavy cream with the remaining 1/2 cup super-fine sugar until soft peaks form. Cut out four 3-inch round circles from the brownies. Pour some raspberry coulis in the centers of 4 dessert plates and top each with a brownie round. Dollop with heavy cream, garnish with raspberries and serve.

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