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Berry-Berry Brownie Torte

  • PRINT

SKILL LEVEL : intermediatePREP TIME : 20  Minutes

Ingredients

  Amount Per Serving % DV *
Calories320
Calories from Fat170
Total Fat18 g28% DV
Saturated Fat11 g55% DV
Trans Fat0 g
Cholesterol70 mg23% DV
Sodium190 mg8% DV
Total Carbohydrates41 g14% DV
Dietary Fiber3.0 g12% DV
Sugars32 g
Protein4 g
Vitamin A10% DV
Vitamin C6% DV
Calcium0 mg2% DV
Iron10% DV
  Amount Per Serving % DV *
Calories320
Calories from Fat170
Total Fat18 g28% DV
Saturated Fat11 g55% DV
Trans Fat0 g
Cholesterol70 mg23% DV
Sodium190 mg8% DV
Total Carbohydrates41 g14% DV
Dietary Fiber3.0 g12% DV
Sugars32 g
Protein4 g
Vitamin A10% DV
Vitamin C6% DV
Calcium0 mg2% DV
Iron10% DV
  • 1/2 cup butter or margarine (1 stick)
  • 1/3 cup HERSHEY'S SPECIAL DARK Cocoa or HERSHEY'S Cocoa
  • 1/4 teaspoon baking soda
  • 1/2 cup all-purpose flour
  • 1 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips
  • 1-1/4 cups sugar , divided
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3/4 cup fresh blackberries , rinsed and patted dry
  • 3/4 cup fresh raspberries , rinsed and patted dry
  • 1/2 cup whipping cream

Directions

  • 1. Heat oven to 350°F. Wax paper line and grease 9-inch round baking pan. Stir together flour, baking soda and salt. Stir in chocolate chips.
  • 2. Melt butter in medium saucepan over low heat. Remove from heat. Stir in 1 cup sugar, eggs and vanilla. Add cocoa, blending well. Stir in flour mixture. Spread mixture in prepared pan.
  • 3. Bake 20 to 25 minutes or until wooden pick inserted into center comes out slightly sticky. Cool in pan on wire rack 15 minutes. Invert onto wire rack; remove wax paper. Turn right side up; cool completely.
  • 4. Beat whipping cream and remaining 1/4 cup sugar until sugar is dissolved and stiff peaks form. Spread over top of brownie. Top with berries. Refrigerate until serving time. 12 servings.

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