Gluten Free Brownie Ganache Torte With Raspberries Recipe

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 semi-sweet chocolate chips

1

cup fresh raspberries or sliced strawberries

Preparation

Heat oven to 350°F. Spray bottom only of 8-inch springform pan with cooking spray.

In medium bowl, stir brownie mix, butter and eggs until well blended. Spread in pan.

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.

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. Carefully pour chocolate mixture onto top center of brownie; spread just to edge. Cut into wedges. Serve with raspberries.

Related Video