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Berryberry Brownie Torte

Details

Time
4 hours
Skill Level
Intermediate
Yields
1 torte

Blackberries and raspberries give this easy chocolate torte recipe a boost. HERSHEY'S Cocoa and the tang of fresh berries combine to elevate this moist creation and add sophistication to your dessert.

Ingredients & Directions

Prep Time
20 minutes
Bake Time
25 minutes
Cool Time
1 hour 30 minutes
Chill Time
1 hour 30 minutes

Ingredients

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

Step-By-Step Directions

Equipment Needed 
paper wax paper
round baking pan 9-inch round baking pan
mixing bowl mixing bowl
measuring cup measuring cups
rubber scraper rubber scraper
mixer mixer
wire rack wire rack
saucepan saucepan
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.

Additional questions?