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Dairy
Easy
1 Hour, 30 Minutes
Diets 
Anyone who knows me knows how much I love a combination of sweet and sour. In this brownies recipe I bring you this combination in all its glory!
Yield: 24 brownies
8 ounces Elite Dark Chocolate, broken into cubes
1/4 cup plus 2 tablespoons butter or margarine, cut into cubes
1 cup packed dark brown sugar
3 eggs
5 tablespoons Montell or other high-quality orange liqueur
zest from 1/2 small orange
1 cup flour
1/4 cup chopped blueberries
1/4 cup chopped frozen strawberries
1/2 cup heavy cream or Gefen Non-Dairy Whipped Topping
1/3 cup sugar
6 ounces Elite White Chocolate, broken into cubes
3 and 1/2 tablespoons butter or margarine, cut into cubes
Preheat oven to 325 degrees Fahrenheit. Line your baking pan with Gefen Parchment Paper.
Melt the chocolate together with the butter in a microwave, bain-marie or double boiler, stirring into a smooth, uniform mixture.
Add the brown sugar, eggs, orange liqueur, orange zest, and stir.
Add the flour and mix until smooth.
Pour into the baking pan and bake for 25-30 minutes, until the top layer forms a crust and is firm to the touch. Cool well in refrigerator.
Place the berries, cream and sugar into a small pot and bring to a boil.
Place the cubes of butter and white chocolate into a tall, thin container. Pour the fruit mixture over it and mix with an immersion blender.
Pour the cream over the refrigerated brownies and transfer to the freezer for an hour. Cut into even squares. Brownies can be kept in the refrigerator for up to a week, or in the freezer up to two months.
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