Tipsy Brownies American Style with Raspberry Coulis

Raspberry coulis

1. Let the raspberries thaw and then puree them together with the powdered sugar very finely and then pass them through a sieve and then pour into a container and refrigerate.

Brownies

1. Break the chocolate into pieces and melt together with the butter over a hot water bath, then stir very well and let cool down a little.
2. Beat the eggs together with the sugar with the whisk in the food processor until very frothy, then add the cooled chocolate mass and stir in with the whisk. Now exchange the whisk for the stirrer and work in the flour, salt and ground almonds and finally stir in the rum.
3. Preheat the oven to 175 degrees and line a flat baking pan with parchment paper. To do this, crumple up the parchment paper, wet it under cold running water and then wring it out – this way the parchment paper can easily be fitted into any baking pan.
4. Now fill the dough mass into the mold, smooth it out and bake for about 20 – 30 minutes. Check after 20 minutes, because they must not get dry, they MUST get soggy.

finish

1. Let the bronwies cool a little in the tin, then cut into rectangles and serve with the raspberry coulis.

Post Comment.

1. The right brownies do not contain baking powder, but a lot of chocolate and sugar and butter – otherwise they are not brownies but a perfectly normal cake. The main characteristic of brownies is that they are very moist and really soggy.