Try this new way to serve a delicious brownie and fruit dessert -- and with chocolate sauce, too!
Preheat the oven to 180°C (160°C for fan assisted ovens)/Gas Mark 4. Lightly grease and line the base and sides of a 28cm x 18cm rectangular tin with baking parchment. Mix the brownie mix with the butter and eggs in a large bowl, until well blended.
Spread the mixture evenly into the lined tin. Bake in the centre of the oven for 18-20 minutes, or until a rounded knife, inserted 5cm from the edge of the tin comes out clean. Allow to cool for 30 minutes on a wire rack.
Place the tin of brownies into the freezer for 30 minutes. Remove the brownies from the tin, and peel away the parchment. Cut into 32 squares.
Line a baking sheet with foil. Thread 3 brownie squares, 2 pineapple chunks, 2 banana chunks and 2 strawberry halves alternately on each of 10 long wooden skewers (you will have 2 brownie squares left). Place on the baking sheet. Cover and chill in refrigerator whilst making the chocolate sauce.
Place the chocolate sauce ingredients into a heatproof bowl set over a saucepan of simmering water, and heat until the chocolate and butter have melted. Remove from heat, and stir until smooth. Drizzle over the skewers to serve.
If you prepare these skewers in advance, brush banana chunks with lemon juice before threading them on skewers to prevent them from turning brown.
Use any firm fruit you like; try chunks of peach, apple or mango for a change.
Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
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