I created this recipe for Passover, but it’s so good, it would be a shame to wait a whole year to have them only on the holiday. In addition to being kosher for Passover, they’re also dairy free (if you use non-dairy chocolate) and gluten-free. They’re definitely what you would consider a gooey brownie, and they’re quite rich, but I like to think that the tangy raspberry coulis/swirl cuts the richness a bit. 😉
I keep them covered in the fridge for a few days, but you can also bake ahead and freeze them. If you cut them before you freeze them, you can pull one piece out of the freezer at a time and not have to share them with anybody!
You can also bake the brownie on it’s own, without the raspberry swirl, or use the brownie base and add extra chocolate chips, nuts, coconut, or anything else you’d like.
Raspberry Swirl/Coulis Ingredients
- 200 grams / 7 oz raspberries (I use frozen) (2 cups)
- 114 grams / 4 oz granulated sugar (1/2 cup)
- 1 Tbsp. lemon or orange or mandarin juice
- 1 Tbsp. corn starch
- 1 Tbsp. cold water
- 227 grams / 8 ounces bittersweet chocolate, melted in a double boiler or microwave
- 1/2 cup light oil – canola, grapeseed, safflower, etc.
- 227 grams / 8 oz granulated sugar (1 cup)
- 114 grams / 4 oz brown sugar (1/2 cup, packed)
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 tsp. salt
- 28 grams / 1 oz cocoa powder (1/4 cup)
- 126 grams / 4 1/2 oz) potato starch (3/4 cup)
For the raspberry swirl: Place the raspberries, sugar and mandarin and citrus juice in a small pot and place over medium-high heat. Cook, stirring, until the raspberries have broken down and released all their juices — approximately 5 minutes. In a small dish, mix the potato starch and water together. Slowly pour this mixture into the raspberries, while vigorously stirring the raspberries. Continue cooking for approximately 1 minute, continuously stirring, until the mixture has thickened. Pour the mixture into a mesh strainer set over a bowl and use a spoon to push all of the raspberry coulis into the bowl. Discard the seeds. Place the raspberry coulis/swirl in the fridge to chill while you make the brownie batter.
Preheat the oven to 350°F (175°C).
Brush a 20-cm x 20cm (8″x8″) with oil, then lay 2 strips of parchment paper in the pan, going in each directions, with extra paper hanging over the edges (see picture below).
Melt the chocolate in a double bowler or the microwave. Add the oil and use a spoon to mix together, then add the sugars and mix well. Add the eggs, one at at a time, and mix until incorporated completely. Add the salt and vanilla and stir through, then add the cocoa powder and potato starch and mix completely, making sure there are no pockets of dry ingredients.
Pour half of the brownie batter into the baking dish and spread out evenly. Then spoon half of the raspberry mixture into 3 or 4 lines over the brownie batter, using your spoon to lightly push the raspberry mixture into the brownies. Repeat with the rest of the brownie batter and then the raspberry mixture. Use a thin-bladed knife to swirl the raspberry and brownie batter together.
Bake for 30 minutes, turn the pan, then bake another 25-30 minutes, or until a toothpick or skewer comes out mostly clean (this is a gooey brownie and it’s very moist, so the toothpick will always come out with some brownie on it).
Cool completely, remove the brownie from the pan and cut into 16 squares (4×4). I like to cover the pan with plastic wrap and refrigerate for a few days — or you can freeze, wrapped well.