1. Cut brownies into cubes. Layer brownies, blackberry sauce, and whipped cream in mason jars, ending with whipped cream. Garnish with a fresh mint spring.

Brownies
3/4 cup butter, melted
1 1/2 cups sugar
1/2 teaspoon salt
3/4 cup dark cocoa powder
3 large farm fresh eggs
3/4 cup King Arthur Unbleached All-Purpose Flour
1/2 teaspoon baking powder
1 teaspoon vanilla extract

1. Preheat the oven to 350°F.
2. Line a 9″ x 13″ pan with parchment paper. Grease the parchment.
3. Stir together the melted butter, sugar, and salt.
4. Whisk in the cocoa powder.
5. Add the eggs one at a time, beating until well-incoproated.
6. Mix in the flour and baking powder.
7. Stir in the vanilla extract.
8. Pour into prepared pan and bake for 20 minutes or until a toothpick inserted into the center comes out clean.
9. Remove from the oven and cool completely in the pan.

1. Chill beaters and glass bowl for an hour.
2. Pour whipping cream into bowl and beat until the cream starts to thicken.
3. Add powdered sugar and vanilla extract. beat until soft peaks form. The powdered sugar will stabilize the whipped cream for several days.

Blackberry Sauce
12 oz blackberries
1/4 cup granulated sugar
2 Tbsp chopped mint
Splash vanilla extract

1. Combine blackberries, sugar, and torn mint leaves. Smash blackberries with a fork. Stir in a splash of vanilla. Let sit for 30-45 minutes.

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Happy baking,

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