Spring Berry Brownie Sundae

For the brownies:
1. Preheat oven to 350 F.
2. Butter an 8×8 baking pan.
3. Set a large glass mixing bowl over a pot of boiling water (make sure the bowl doesn’t touch the water).
4. Add the chocolate and the butter to the bowl and stir until almost melted.
5. Remove the bowl from the heat and stir until the mixture is smooth.
6. Whisk in the sugar.
7. Whisk in the eggs one at a time.
8. Whisk in the vanilla and the espresso powder.
9. Add the flour and salt and stir until just combined.
10. Pour the brownie batter into the prepared pan.
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.
12. Allow brownies to cool for about 5 minutes before cutting and assembling the sundaes.

For the syrup:
1. Stem the strawberries and chop the strawberries down to roughly the size of the raspberries.
2. Combine the strawberry pieces, raspberries, blueberries, sugar, water, and lemon juice in a medium-sized saucepan.
3. Cover the saucepan and heat over medium high heat until the water has started to boil.
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.
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.
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.

For the assembly:
1. I cut the brownies into about 1 inch squares to fit in the pint size mason jar.
2. Start with 1 layer of brownies, then top with a spoonful of syrup.
3. Add more brownies, ice cream, and a big spoon of spring berry syrup on top.
4. Top with berries if desired.
5. Devour promptly.

Brownies adapted from Smitten Kitchen.