Berry Berry Brownie Torte Food

BROWNIE BERRY TORTE

Steps:

• Preheat your oven to 325 degrees F. Spray two 8-inch round cake pans with nonstick spray, line the bottom with parchment paper, and spray again. Set aside.
• Prepare brownie mix accordig to instructions on the box. Bake at 325 degrees F for about 20 minutes. Let cool completely.
• To make the custard filling, whisk together the sweetened condensed milk and water until combined. Stir in the pudding mix and then refrigerate until set, about 5 to 10 minutes.
• Using a whisk attachment, beat the heavy whipping cream until stiff peaks form. Fold whipped cream into the pudding mixture.
• Place one brownie layer on a cake stand or plate. Cover with half of the pudding mixture and then fresh berries. Repeat with second layer.
• Serve immediately or coverate and refrigerate until you're ready to serve.

BERRY-BERRY BROWNIE TORTE

Steps:

• Heat oven to 350 F. Wax paper line and grease 9-inch round baking pan. Stir together flour, baking soda and salt. Stir in raspberry 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.

BERRY-BERRY BROWNIE TORTE

Steps:

• Heat oven to 350 F. Wax paper line and grease 9-inch round baking pan. Stir together flour, baking soda and salt. Stir in raspberry 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.