Independence Day Dessert

The 4th of July has always been one of my favorite holidays. Not because I like America all that much, but because I’ve always enjoyed the food opportunities that have come with it. And when I say food opportunities, what I really mean is the leeway to put berries on anything I damn well please.


This specific dessert is even better than the rest, because I put it in a mason jar. It’s so cute and tiny! I love how small it is, and I swear I will use these jars forever.


A layer of rich, decadent brownie, a dollop of whipped cream and a dash of blueberries and strawberries on the top… (dies a little bit)… almost too good to be true. Almost. But I managed it, and thoroughly enjoyed eating it.



for the brownies

  • 12 ounces semi-sweet chocolate, chopped
  • 1 cup butter
  • 1 ½ cups granulated sugar
  • ½ cup brown sugar
  • 5 eggs
  • ½ teaspoon salt
  • 3 tablespoons cocoa powder
  • 1 ¼ cups flour

for the rest

  • 1 pint heavy cream
  • ½ cup blueberries
  • ½ cup raspberries



Preheat the oven to 350º F.

In a heatproof bowl, combine the chocolate and the butter and either melt in the microwave or melt over a double boiler.

Stir in the granulated sugar and the brown sugar and mix until combined.

Mix in the eggs one at a time, beating thoroughly after each addition to ensure that the eggs don’t cook in the hot chocolate mixture (you really don’t want that).

Stir in the salt, cocoa powder and flour, and mix until just incorporated.

Pour into a 9” by 13” pan lined with tin foil, and bake for 32-36 minutes, or until a toothpick inserted in the center comes out clean.

Remove from the pan and let cool completely.

In a large bowl, whip up the pint of cream until you form medium peaks.

Cut the cooled brownie up into 1” cubes, and place 2 or 3 cubes at the bottom of a ½ pint mason jar or other small container. Top with whipped cream and a few berries, and serve.

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