Dessert Platter: Double Raspberry Chocolate Brownies

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 (recipe below) and a fruit purée (recipe below), usually strawberry. Choose three different types of ice cream and place them in chilled containers. Use berries too if they're available.


  • 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


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. Makes about 4 dozen 2-by-1-inch bars.



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



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.