Brownies with Vanilla Raspberry Sauce

Here’s a *fast* Valentine dessert, as in IT’S-AFTER-4pm-ALREADY and I, for one, have not yet hatched a sufficiently chocolate-laden-high-calorie declaration of my love for my peeps.  So here’s an adaptable, yet presentable dessert for folks with a household full of special Valentines.  Sure to please young and old.

Step one – make some brownies!   Here’s a nice recipe from Mindo Chocolate.  No time for scratch?  Use a mix…Jiffy, made in Chelsea after all.  No time for mixes?  OK, buy some brownies on your way home.

Step two – vanilla raspberry sauce.

2 cups frozen raspberries (10 oz), 1/2 cup water, 1/2 cup sugar, 1/4 tsp vanilla extract

Yep, that’s all you need, plus 10 minutes more.

Set aside a handful of raspberries for garnish.  Bring the water and sugar to a boil over medium heat in a heavy sauce pot.  Cook for 5 minutes, stirring constantly, until the spoon leaves an obvious trail – it will close quickly.  Add the majority of the raspberries and cook and stir another 5 minutes. You’ll still have a trail, but it will close even faster.  Pour the mixture into a fine sieve over a large bowl, and press until only the seeds are left; discard the seeds.  (Or skip this step, and enjoy the seeds.)  Stir the vanilla into the sauce.  Let cool until you’re ready.

Step three – assembly.

Cut the number of brownies you need to accommodate the number of valentines waiting hungrily for dessert.  Place each brownie in a small bowl.  Top each brownie with vanilla or chocolate ice cream, or whipped cream, or frozen yogurt.  Spoon that lovely vanilla raspberry sauce over each brownie and its topping, and top that with a whole thawed raspberry or two.  Looking like you planned a fancy Valentine ’s Day dessert now!

What, who ate the frozen raspberries?  Don’t panic, this works equally well with frozen strawberries and cherries too!

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