Gluten Free Brownie Ganache Torte with Raspberries
This Gluten Free Brownie Ganache Torte with Raspberries recipe is amazing! It is the perfect addition to any special occasion.
1box16 oz Betty Crocker® Gluten Free brownie mix
1cupfresh raspberries or sliced strawberries
1/2cupsemi-sweet chocolate chips
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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