Berry-Berry Brownie Torte

Cooking Recipes Catalogue

GRAND PRIZE WINNER: 2002 Hershey's 'I Resolve to Eat More Chocolate' Recipe Contest. A 'berry' delicious brownie using Hershey's Dutch Process Cocoa, and Raspberry Chips topped with fresh raspberries, succulent blackberries and hand-whipped cream.

INGREDIENTS (for 8 servings):


  • Heat oven to 350 F. Wax paper line and grease 9-inch round baking pan. Stir together flour, baking soda and salt. Stir in raspberry chips.
  • 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.
  • 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 sugar until sugar is dissolved and stiff peaks form. Spread over top of brownie. Top with berries. Refrigerate until serving time.