It’s not really a secret that Valentine’s Day can get a little crazy. I think people put far too much emphasis on this one day, instead of the other 364, especially when it comes to Valentine’s Day dinner.
You know exactly what I’m talking about, don’t you? Restaurants book up months in advance and are always ridiculously crowded. Plus the super fancy ones usually have a fixed menu that doesn’t include your favorite dessert, which is always my favorite part of any meal.
Our fix for that is to generally cook Valentine’s Day dinner at home and eat at our own pace. It’s cheaper, far more enjoyable and I can drink as much wine as I want! And we get to enjoy the dessert of our choice, which is a tight race now that these white chocolate raspberry fudge brownies have become a part of my life.
These are the combination of all my favorite dessert ingredients. Thick, fudgey chocolate. Fresh, tart raspberries. And the prettiness of white chocolate. Separately, they’re all winners. But you put them together on one dish? Well, gosh I’m in love! The recipe could not be easier, which is a big plus when any special occasion is involved. I make my brownies from scratch, but you could certainly use a box mix to up the easiness factor. Trust me, your valentine will not know the difference.
The raspberry coulis (pronounced coo-lee) sounds fancy and difficult, but is actually nothing more than cooking raspberries, water and sugar in a saucepan. It’s the perfect counterpart to the richness of the brownies and keeps the dessert from being too sweet. Not to mention, its bright red color is the perfect way to pretty up the plate in honor of the holiday!
For the brownies:
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/2 tsp kosher salt
- 4 large eggs
- 8 oz. melted butter
- 2 tsp vanilla extract
- 8 oz melted white chocolate and fresh raspberries for garnish
For the coulis:
- 12 oz. fresh raspberries (2 containers)
- A splash of water (less than 1/4 cup)
- Juice of half a lemon
- 1 tbsp sugar
- Pre-heat the oven to 350 degrees. Spray a 7″ by 11″ glass baking dish with cooking spray.
- In a mixer with a whisk attachment, beat the eggs until they are light and fluffy (about 4 minutes).
- Add in the vanilla and sugar, and mix to combine.
- Slowly add in the melted butter and mix to combine.
- Add in the cocoa powder, flour and salt, mixing thoroughly.
- Pour batter into greased baking dish and bake for 40-45 minutes, or until a toothpick inserted in the middle comes out clean.
- Let brownies cool completely before cutting and decorating.
- Over a medium heat, cook all coulis ingredients just until they reach a simmer, stirring occasionally, about 7 to 10 minutes. The raspberries should start to break down.
- Remove from the heat and pass the mixture through a fine sieve, pushing it through with the back of a spoon and separating the coulis from the raspberry seeds.
- Let the mixture come to room temperature, cover with plastic wrap and place in fridge for about an hour.
- When ready to plate, layer the raspberry coulis and brownie on a dish. Drizzle melted white chocolate and additional coulis to taste. Garnish with fresh raspberries.