Ingredients
* 3/4 cup (175 mL) unsweetened cocoa powder
* 1/2 tsp. (2 mL) baking soda
* 2/3 cup (150 mL) melted butter, divided
* 1/2 cup (125 mL) boiling water
* 1-1/3 cups (325 mL) all-purpose flour
* 1 cup (250 mL) semisweet chocolate chips
Passionately pink raspberry coulis
* 4 cups (1 L) unsweetened frozen raspberries, defrosted
* 1/3 cup (75 mL) powdered sugar
* 2 cups (500 mL) fresh raspberries
* whipped cream, if desired
Directions
1.
1. Preheat the oven to 350 degrees F (180 degrees C). Grease a 9x9-inch (23 cm) baking dish.
2.
2. In a large bowl, stir together the cocoa, baking soda and half (1/3 cup/75 mL) of the melted butter. Add the boiling water and stir until the mixture is smooth and thickened. Add the sugar, eggs, remaining 1/3 cup (75 mL) butter and the vanilla and whisk until smooth. Add the flour, stirring until thoroughly combined. Stir in the chocolate chips and pour mixture into the prepared baking dish. Bake for 40 to 45 minutes or until set but still moist in the center. A toothpick poked into the middle of the dish should be covered with chocolate. Remove from oven and let cool before cutting into serving-sized squares.
3.
3. Meanwhile make the raspberry coulis. In a blender or food processor, combine the thawed raspberries and sugar. Blend until completely smooth. Using a fine sieve, push the raspberry sauce through the holes to remove the seeds. Set aside.
4.
4. Now put it all together. Spoon some of raspberry coulis onto each serving plate. Top with a browie, sprinkle lightly with icing sugar and add a few fresh raspberries. A dollop of whipped cream is a fabulous (but not entirely necessary) addition.
5.
5. Serve immediately and be prepared for the consequences.
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