Summer Berry Brownie Torte Recipe
Ingredients
| Granulated Sugar | 3/4 Cup (16 tbs) | |
| Butter/Margarine | 6 Tablespoon | |
| Water | 1 Tablespoon | |
| Semi-sweet chocolate morsels | 1 1/2 Cup (16 tbs), divided | |
| Vanilla extract | 1/2 Teaspoon | |
| Eggs | 2 | |
| All purpose flour | 2/3 Cup (16 tbs) | |
| Baking soda | 1/4 Teaspoon | |
| 1/4 teaspoon salt Filling | ||
| 2 cups sliced strawberries and blueberries | ||
Directions
COMBINE sugar, butter and water in small, heavy-duty saucepan.
Bring to a boil, stirring constantly; remove from heat.
Add 3/4 cup morsels; stir until smooth.
Stir in vanilla.
Add eggs one at a time, stirring well after each addition.
Add flour, baking soda and salt; stir until well blended.
Stir in remaining morsels.
Pour into waxed paper-lined and greased 9-inch-round cake pan.
BAKE in preheated 350° F. oven for 20 to 25 minutes or until wooden pick inserted in center comes out slightly sticky.
Cool in pan for 15 minutes.
Invert onto wire rack; remove waxed paper.
Turn right side up; cool completely.
Spread Filling over brownie; top with berries.
Chill until serving time.
Bring to a boil, stirring constantly; remove from heat.
Add 3/4 cup morsels; stir until smooth.
Stir in vanilla.
Add eggs one at a time, stirring well after each addition.
Add flour, baking soda and salt; stir until well blended.
Stir in remaining morsels.
Pour into waxed paper-lined and greased 9-inch-round cake pan.
BAKE in preheated 350° F. oven for 20 to 25 minutes or until wooden pick inserted in center comes out slightly sticky.
Cool in pan for 15 minutes.
Invert onto wire rack; remove waxed paper.
Turn right side up; cool completely.
Spread Filling over brownie; top with berries.
Chill until serving time.
Chef
