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Surround the brownies on this platter, which can be used to serve four or 44, with fruit and sauces in separate bowls. (Fred Lum / The Globe and Mail)
Surround the brownies on this platter, which can be used to serve four or 44, with fruit and sauces in separate bowls. (Fred Lum / The Globe and Mail)

Double raspberry chocolate brownies Add to ...

Surround the brownies on this platter, which can be used to serve four or 44, with fruit and sauces in separate bowls. I like dulce de leche, chocolate sauce and a fruit sauce, usually strawberry. Choose three different types of ice cream and place them in chilled containers. Use berries too if they're available.

  • Servings: Makes about 4 dozen 2-by-1-inch bars.

Ingredients

8 ounces (250 grams) dark chocolate

1 cup unsalted butter at room temperature

1½ cups granulated sugar

4 large eggs

1 cup all-purpose flour

½ teaspoon salt

2 teaspoons vanilla

½ cup raspberry jam or orange marmalade

Method

brownies

Melt chocolate in a small pot over low heat. Let cool.

Preheat oven to 350 F. Cream together butter and sugar in a large bowl until fluffy. Add eggs one at a time, beating well between additions. Combine flour and salt and beat into egg mixture. Stir in the cooled melted chocolate and vanilla until uniform.

Pour batter into a parchment-lined 13-by-9-inch pan. Dollop in raspberry jam and swirl through with a knife point. Bake for 35 to 40 minutes or until a skewer inserted in the side comes out clean (the centre should still be slightly moist). Cool in pan and cut into bars.

FRUIT PURÉE

To make the fruit sauce, purée 2 cups ripe fruit with a couple of tablespoons of sugar.

CHOCOLATE SAUCE

Combine ½ cup granulated sugar with 1 cup water in a pot over medium heat. Boil for 3 minutes, reduce heat and add 6 ounces (175 grams) dark chocolate. Simmer together for about 5 minutes. Serve warm or cold.

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