Brownies: Melt chocolate in a microwave. Add butter and melt further until completely smooth. Tip: Check every 20 seconds and stir; do not overheat.
Beat eggs, sugar and Spur Salad & French Fry Dressing until light and creamy. Fold in chocolate mixture.
Sift flour, baking powder and salt together. Combine with the chocolate mixture. Spoon into a greased and lined 18 x 27 cm baking tray.
Bake in a 180°C preheated oven for 40 minutes. Leave to cool in pan for 15 minutes before cutting into small squares.
Assemble dessert: Drizzle bases of glasses with caramel sauce. Layer squares of brownies and top with a scoop of ice-cream and some raspberries. Drizzle with more caramel sauce and repeat the layers of brownies, ice-cream and raspberries. Garnish with mint and more caramel sauce, and serve immediately.
Indulge in leftover brownies at a later date. They keep well for at least 4 days.
Add coarsely chopped marshmallows, almonds, pecans or hazelnuts to make the dessert even more decadent.