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Brownie Ganache Torte with Raspberries

  • Prep 15 min
  • Total 1 hr 55 min
  • Ingredients 6
  • Servings 12

Ingredients

1
box (16 oz) Betty Crocker™ Gluten Free brownie mix
1/4
cup butter, melted
2
eggs
1/3
cup whipping cream
1/2
cup semisweet chocolate chips
1
cup fresh raspberries or sliced strawberries

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
270
Calories from Fat
100
% Daily Value
Total Fat
11g
18%
Saturated Fat
7g
34%
Trans Fat
0g
Cholesterol
55mg
18%
Sodium
110mg
5%
Potassium
60mg
2%
Total Carbohydrate
38g
13%
Dietary Fiber
1g
4%
Sugars
27g
Protein
2g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
4%
4%
Calcium
0%
0%
Iron
20%
20%
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

In addition to the fresh raspberries, top these fudgy wedges with a dollop of whipped cream and a few toasted slivered almonds. Spectacular!

Directions

  • 1 Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 8-inch springform pan with cooking spray.
  • 2 In medium bowl, stir brownie mix, butter and eggs until well blended. Spread in pan.
  • 3 Bake 26 to 29 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean; cool 10 minutes. Run knife around edge of pan to loosen; remove side of pan. Cool completely, about 1 hour.
  • 4 In 1-quart saucepan, heat whipping cream over medium-low heat until hot. Remove from heat; stir in chocolate chips until melted and smooth. Let stand 15 minutes to thicken.
  • 5 Carefully pour chocolate mixture onto top center of brownie; spread just to edge. Cut into wedges. Serve with raspberries.

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