-
1
For the brownies:
-
2
1. Preheat oven to 350 F.
-
3
2. Butter an 8x8 baking pan.
-
4
3. Set a large glass mixing bowl over a pot of boiling water (make sure the bowl doesn't touch the water).
-
5
4. Add the chocolate and the butter to the bowl and stir until almost melted.
-
6
5. Remove the bowl from the heat and stir until the mixture is smooth.
-
7
6. Whisk in the sugar.
-
8
7. Whisk in the eggs one at a time.
-
9
8. Whisk in the vanilla and the espresso powder.
-
10
9. Add the flour and salt and stir until just combined.
-
11
10. Pour the brownie batter into the prepared pan.
-
12
11. Bake the brownies for 25-35 minutes until the top is crisp, the edges are set and the middle is slightly gooey. Remove dish from oven.
-
13
12. Allow brownies to cool for about 5 minutes before cutting and assembling the sundaes.
-
14
For the syrup:
-
15
1. Stem the strawberries and chop the strawberries down to roughly the size of the raspberries.
-
16
2. Combine the strawberry pieces, raspberries, blueberries, sugar, water, and lemon juice in a medium-sized saucepan.
-
17
3. Cover the saucepan and heat over medium high heat until the water has started to boil.
-
18
4. Remove lid and allow the syrup to simmer for 25-35 minutes. The berries will burst, the mixture will liquefy and start to cook down.
-
19
5. Taste your sauce. If it is a little tart, add extra sugar to taste. Stir the extra sugar into the syrup and allow to dissolve.
-
20
6. If syrup is too thick, add some extra water; if it is too thin, allow to simmer until it is the consistency you are looking for.
-
21
For the assembly:
-
22
1. I cut the brownies into about 1 inch squares to fit in the pint size mason jar.
-
23
2. Start with 1 layer of brownies, then top with a spoonful of syrup.
-
24
3. Add more brownies, ice cream, and a big spoon of spring berry syrup on top.
-
25
4. Top with berries if desired.
-
26
5. Devour promptly.
-
27
Brownies adapted from Smitten Kitchen.
