HERSHEY'S CHIPITS Berry-Berry Brownie Torte Recipe

Name: HERSHEY'S CHIPITS Berry-Berry Brownie Torte Recipe | Recipes
Prep time: 20 min
Total time: 55 min
Yield: 8-10 servings
Ingredients: 1/2 cup all-purpose flour (125 mL); 1/4 tsp baking soda (1 mL); 1/4 tsp salt (1 mL); 1 cup HERSHEY'S CHIPITS Dark Chocolate Chips or HERSHEY'S CHIPITS Semi-Sweet Chocolate Chips (250 mL); 1/2 cup butter or margarine (1 stick) (125 mL); 1 1/4 cups sugar, divided (300 mL); 2 eggs; 1 tsp vanilla extract (5 mL); 1/3 cup HERSHEY'S Cocoa (75 mL); 3/4 cup fresh blackberries, rinsed and patted dry (175 mL); 3/4 cup fresh raspberries, rinsed and patted dry (175 mL); 1/2 cup whipping cream (125 mL)

Details

Timing
Timing
Total:
Bake:: 20 Min.
Prep:: 20 Min.
Skill Level:: Intermediate
Yields:: 8-10 servings

A delicious dessert for one, the HERSHEY'S CHIPITS Berry-Berry Brownie Torte will surely satisfy your sweet tooth. Try this scrumptious recipe today!

Ingredients & Directions

Prep Time: 20 minutes
Bake Time: 20 minutes
Cool Time: 15 minutes

BAKE MODE:

Prevent your screen from going dark while you bake.

Ingredients

1/2 cup

all-purpose flour (125 mL)
1/4 tsp

baking soda (1 mL)
1/4 tsp

salt (1 mL)
1 cup

HERSHEY'S CHIPITS Dark Chocolate Chips or HERSHEY'S CHIPITS Semi-Sweet Chocolate Chips (250 mL)
1/2 cup

butter or margarine (1 stick) (125 mL)
1 1/4 cups

sugar, divided (300 mL)
2

eggs
1 tsp

vanilla extract (5 mL)
1/3 cup

HERSHEY'S Cocoa (75 mL)
3/4 cup

fresh blackberries, rinsed and patted dry (175 mL)
3/4 cup

fresh raspberries, rinsed and patted dry (175 mL)
1/2 cup

whipping cream (125 mL)

Directions

Equipment Needed 

Oven & Stovetop

9-inch (23 cm) Baking Pan

Wax Paper

Measuring Cups

Mixing Bowl

Mixer

Saucepan

Wire Rack

Refrigerator

Heat oven to 350°F (180°C). Wax paper line and grease 9-inch (23 cm) round baking pan. Stir together flour, baking soda and salt. Stir in chocolate chips.

Melt butter in medium saucepan over low heat. Remove from heat. Stir in 1 cup (250 mL) sugar, eggs and vanilla. Add cocoa, blending well. Stir in flour mixture. Spread mixture in prepared pan.

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.

Beat whipping cream and remaining 1/4 cup (50 mL) sugar until sugar is dissolved and stiff peaks form. Spread over top of brownie. Top with berries. Refrigerate until serving time.