White Chocolate Brownies with Raspberry Coulis

I found these brownies to be divine! Super delish. I found the recipe for the brownies at. Culinairy Delights

(30 mins in and 8x8 pan)

For the brownies:

2/3 cup all-purpose flour
½ cup finely ground almonds
½ teaspoon salt
1 stick (8 tablespoons) unsalted butter, cut into 8 pieces
4 ounces premium-quality white chocolate, coarsely chopped
1 cup sugar
2 teaspoons grated orange zest
4 large eggs
1 teaspoon pure vanilla extract
1 cup fresh raspberries

Getting ready

Center a rack in the oven and preheat the oven to 325 degrees F.

Butter a 9-x-13-inch pan (Or in an 8x8 for 30 mins), line the bottom with parchment or wax paper, butter the paper and dust the bottom and sides of the pan with flour; tap out the excess. Put the pan on a baking sheet. Not sure on the time, I'd put it for 20 mins and check it.)
To make the brownies

Whisk together the flour, ground almonds and salt.

Set a heatproof bowl over a saucepan of only-just-simmering water. Put the butter in the bowl, top with the chopped chocolate and stir frequently until the ingredients are just melted—you don't want them to get so hot that the butter or the white chocolate separates. (White chocolate is finicky, so don't leave the kitchen while it's over the heat—too much heat and it will fall apart or scorch.) Remove the bowl from the pan of water.

Working in the bowl of a stand mixer or in another large bowl, rub the sugar and orange zest together with your fingers until the sugar is moist and aromatic. Add the eggs and, with the paddle or whisk attachment, or with a hand mixer, beat on medium-high speed for about 3 minutes, or until pale and foamy. Beat in the vanilla. Reduce the mixer speed to low and blend in the melted butter and chocolate. Still working on low, mix in the dry ingredients, stirring only until they disappear into the batter. Scrape the batter into the prepared pan and sprinkle the raspberries evenly over the batter.

Raspberry Coulis to go with brownies. This truely is what makes the brownies. It does take a little work, but is oh so worth it. I got the recipe from Une Gamine dans la Cuisine at pixie-baker.

Ingredients
2 cups of fresh or frozen raspberries
1/4 cup sugar (add more if needed, I like mine on the tart side)
1/2 Tablespoon of lemon juice (optional)

If you are using frozen berries, thaw them to room temperature first. In a medium saucepan over medium-high heat, bring raspberries and sugar to a boil. Reduce heat and simmer, stirring occasionally, until mixture starts to thicken, about 10- 15 minutes.

Press mixture through a fine-mesh strainer, using a spatula to extract as much liquid as possible. Discard seeds and skins. Stir in 1 lemon juice. Taste and add more sugar or lemon juice if you like.

Drizzle over dessert with a fork or from a pastry bag fitted with a thin tip.