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Home > Recipes > Berry-Berry Brownie Torte

Berry-Berry Brownie Torte Recipe

Berry-Berry Brownie Torte
  • Intermediate

Find Similar Recipes:

Cakes x Frostings x Intermediate x HERSHEY’S Semi-Sweet Chocolate Chips x HERSHEY’S SPECIAL DARK Mildly Sweet Chocolate Chip x HERSHEY’S Cocoa x HERSHEY’S SPECIAL DARK Cocoa x
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Prep Time:
20 Minutes
Skill Level:
Intermediate

Everybody's Rating:

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Nutrition Information

Serving Size:
Servings per Recipe:

  Amount Per Serving %DV *
Calories 0 -
Calories from Fat 0 -
Total Fat 0g 0% DV
Saturated Fat 0g 0% DV
Trans Fat 0g -
Cholesterol 0mg 0% DV
Sodium 0mg 0% DV
Total Carbohydrates 0g 0% DV
Dietary Fiber 0g 0% DV
Sugars 0g -
Protein 0g -
Vitamin A - 0% DV
Vitamin C - 0% DV
Calcium - 0% DV
Iron - 0% DV

*Percent Daily Values (% DV) are based on a 2,000 calorie diet.

Ingredients

  • 3/4 cup fresh blackberries, rinsed and patted dry
  • 3/4 cup fresh raspberries, rinsed and patted dry
  • 1/2 cup whipping cream
  • 1-1/4 cups sugar, divided
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/3 cup HERSHEY'S SPECIAL DARK Cocoa or HERSHEY'S Cocoa
  • 1/2 cup (1 stick) butter or margarine
  • 1/4 teaspoon salt
  • 1 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon baking soda

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. 8 to 10 servings.

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  • 5 stars

    3/2/2013

    very yummy

  • 4 stars

    6/7/2010

    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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