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1 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips
1/2 cup (1 stick) butter or margarine
1-1/4 cups sugar
1 teaspoon vanilla extract
1/3 cup HERSHEY'S SPECIAL DARK Cocoa or HERSHEY'S Cocoa
3/4 cup fresh blackberries
3/4 cup fresh raspberries
1/2 cup whipping cream
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.
This recipe is a winner! I like making it for the summer holidays, it looks so festive with the red, white and blue. Since Hershey discontinued their Rasberry flavored chocolate chips, I've begun adding about 2 oz. of rasberry flavored liquor to give it the rasberry flavor that the chips used to give it. I also use milk chocolate chips instead of the semi-sweet & I always use Special Dark. When making the whipped topping, I use 10x sugar instead of granulated (it makes it smooth) & I add to taste, usually about 2 tbl.
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