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| Gluten Free Brownie Ganache Torte with Raspberries |
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Recipe type: Dessert
Source:
Prep time: 15 mins
Cook time: 1 hour 55 mins
Total time: 2 hours 10 mins
Serves: 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 cup fresh raspberries or sliced strawberries
- 1/2 cup semi-sweet chocolate chips
Instructions
- 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.
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Thanks Tablespoon and Betty Crocker!
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{ 5 comments… read them below or add one }
sounds yummy!
What a fun way to use brownie mix!
I think I will have to make these. Have a work birthday party tomorrow and my boss is gluten intolerant.
Love it and now I’m hungry! Just in time for the holidays too!
I didn’t realize gluten free could be so easy, thanks for the recipe and the giveaway that had me come here!