1/4 cup butter
2 1 ounce squares unsweetened chocolate
1 cup white sugar
2 eggs
1/2 teaspoon vanilla extract
1/4 cup all purpose flour
1/2 teaspoon salt
1 cup chopped walnuts, optional
1 10 ounce package frozen raspberries
1 tablespoon raspberry juice
1 1/2 teaspoons cornstarch
1 tablespoon orange zest
Preheat oven to 325F. In a medium saucepan over medium heat, melt butter and chocolate; remove from heat. Stir in sugar, eggs and vanilla; beat well. Mix in flour, salt and nuts, if desired. Pour mixture into a greased 8 x 8 inch baking dish. Bake in preheated oven for 40 minutes or until toothpick in the center of brownies comes out somewhat clean.
Raspberry Coulis: In a medium saucepan over medium high heat, cook raspberries for 5 to 8 minutes; turn down to medium. In a small bowl, combine juice and cornstarch to make a paste; add to raspberries stirring constantly until thickened. Add orange zest and cool. Pool coulis on a dessert plate and place brownie portion on top of coulis and serve. Makes 4 to 6 servings.
Note: Brownies best if slightly undercooked but not quite runny in the center. The raspberry juice should be taken from the leftover juice of the frozen raspberries.
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