1) Preheat oven to 350⁰. Grease an 8x8-in baking pan. In a bowl, mel chocolates and butter in microwave on high for 2 minutes. Stir until smooth. Let cool.
2) In a large bowl, whisk together eggs, sugar, vanilla and salt. Stir in the chocolate mixture. In a medium bowl, whisk together flour and cocoa poweder. Stir it into the chocolate mixture. Do not over mix. Pour batter into prepared pan. Baker for 30-35-min. Let cool.
3) Once brownies are cooled, refrigerate for up to 1-hour (refrigerated brownies are easier to cut without having them crumble). Remove from refrigerator and cut into 1-inch squares.
4) Place blueberries, raspberries and brownies onto skewers. These are ready to serve and enjoy.
Note: The brownies in the photo were sprinkled with toffee before baking.
In 1992, Sheila G. Mains, better known in the food business as Sheila G, took a treasured family recipe for fudge brownies and baked her way into a thriving business. You may even have tasted one of her rich, dense squares of heaven at some of our nation’s finest restaurants and theme parks. So, where exactly did the inspiration for her scrumptious new Brownie Brittle™ snack come from? Read more...