A great Brownie

I made these brownies a few days ago in response to some of my friends baking escapades.

The brownie recipe is from David Lebovitz' cookbook The Great Book of Chocolate. I made it in a 9" instead of 8" pan and then layered two brownies together. In between you'll find chocolate frosting and raspberry coulis. His recipe calls for a yummy ganache but I used a chocolate frosting that I had leftover from another project, instead. The red sauce is a raspberry coulis - basically just a pureed raspberry and sugar mixture that is strained to remove the seeds. There's also a bit of raspberry liqueur in it. On the plate is a little thickened heavy cream.

This presentation was really super rich - the kind of dessert you'd buy while dining out and four of you would each grab a spoon and dig in. And even then, there might be leftovers. A regular single layer of brownies cut into smaller portions would be perfect with a glass of milk or cup of tea, though.

David has two brownie recipes in this book. The recipes are similar but with slight differences to appeal to personal taste. I recommend you buy the book and try them both!