I was desperate for a decadent chocolate fix and this did it. However, I enjoy tart along with all that sweetness.
For my gluten free brownie recipe, follow the instructions using this link.
When I was at the local farmers market the one vendor must have thought I was absolutely nuts when I jumped up and down literally and clapped my hands when I saw he had red currants for sale. I promptly picked up a small basket.
Currants are extremely tart. They can be mixed with a sweeter berry like raspberries if you wish or you can use them by themselves. To make the sauce, you will need to take the berries off the stems and put into a small pot on the stove.
To this add 1/2 cup of water. Over medium heat cook down the currants until they are soft. Pour this mixture through a sieve into a small bowl. There are plenty of seeds in the currants so this step will allow you to have a non seedy sauce. Pour this mixture back into the pot on the stove. Add 1/4 cup white sugar.
In a small cup mix 2 tablespoons of cold water with 2 tablespoons of cornstarch. Stir until dissolved. Once dissolved add to the currant liquid. Heat on medium high until the sauce starts to thicken. Remove from heat. Use as a coulee sauce for your brownie.
Garnish with icing sugar and top with currants. Enjoy!