Strawberry brownie torte

10 Servings

Ingredients

Quantity Ingredient
1 cup Granulated sugar, divided
6 tablespoons Butter or margarine
1½ cup Semisweet chocolate chips, divided
½ teaspoon Vanilla extract
2 larges Eggs
⅔ cup All-purpose flour
¼ teaspoon Baking soda
¼ teaspoon Salt
½ cup Heavy whipping cream
2 cups Sliced strawberries

Directions

Preheat oven to 350 degrees. In a small heavy-duty saucepan, bring ¾ cup sugar, butter and 1 tbs. water to boil, stirring constantly; remove from heat. Add ¾ cup chocolate chips; 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 the remaining ¾ cup chocolate chips. Pour into waxed paper-lined and greased 9-inch round cake pan. Bake about 20-25 minutes, until wooden pick inserted in center comes out slightly sticky. Cool in pan 15 minutes. Invert onto wire rack: remove waxed paper. Turn right-side up; cool completely. In a small bowl, beat whipping cream and ¼ cup sugar. Spread filling over brownie. Arrange strawberry slices over whipped cream. Chill until serving time.

NOTES : I used the recipe for Stabilized whip cream in the filling and garnished the top with blueberries over the strawberries.

Recipe by: Woman's Day Spring Cooking and Entertaining Vol VII No Posted to MC-Recipe Digest V1 #525 by lunchuck <jock@...> on Mar 19, 1997

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