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Berryberry Brownie Torte


4 hours
Skill Level
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


  • 1/2 cup
    all-purpose flour
  • 1/4 tsp
    baking soda
  • 1/4 tsp
  • 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
  • 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

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.


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.

Additional questions?