Make a brownie rich enough, and it will not need any special frosting or glaze. Make an irresistible topping, though, and you won’t want to eat the brownie without it.
The way to make such a topping is to find a proper complement to the fudge-like consistency of a dense brownie recipe. Mixed berries are the ticket. My favorite is a blend of raspberries, blackberries and strawberries. A few blueberries, perhaps.
And of course, De Nigris Balsamic Vinegar.
My family is well acquainted with berry sauce. We pour it over ice cream and use it as a dip for our French toast and sometimes eat it by the spoonful.
Changing the supporting ingredients and the cooking process turned the sauce into syrup. By spreading the syrup all over a batch of warm brownies, a decadent treat was born.
A chewy brownie goes best with the berry syrup. Use your own recipe, or try out a new one.