I knew that for the final dessert, I had to make something chocolate. I thought brownies would be simplest, but I wanted to jazz them up somehow, and add fruit. I took this recipe for Triple Chocolate Brownies, and added my own finish touches - a layer of raspberry jam, and raspberry crowns on top. They baked off beautifully, cut very well, and were definitely a chocoholics dream. They might be my new go to brownie.
(I quadrupled the recipe and made it in 1/2 sheet pan, cut into 120 brownie bites)
(Brownies from Gourmet Magazine)
1 1/2 cups sugar
2 teaspoons vanilla
4 large eggs
1 teaspoon salt
1 cup all-purpose flour
1 cup semisweet chocolate chips
Pour the batter into a well-buttered and floured 13 by 9-inch baking pan, smooth the top, and bake the mixture in the middle of a preheated 350 degrees F. oven for 25 to 30 minutes, or until a tester comes out with crumbs adhering to it. Let the mixture cool completely in the pan on a rack and cut it into 24 bars.
Spread raspberry jam over sheet of brownies, let dry a bit, cut into squares, and top with raspberries.