| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Cakes, Desserts | 10 | Servings | |
INGREDIENTS
| 1 | c | Granulated sugar, divided |
| 6 | tb | Butter or margarine |
| 1 1/2 | c | Semisweet chocolate chips, divided |
| 1/2 | ts | Vanilla extract |
| 2 | lg | Eggs |
| 2/3 | c | All-purpose flour |
| 1/4 | ts | Baking soda |
| 1/4 | ts | Salt |
| 1/2 | c | Heavy whipping cream |
| 2 | c | Sliced strawberries |
INSTRUCTIONS
Preheat oven to 350 degrees. In a small heavy-duty saucepan, bring 3/4 cup sugar, butter and 1 tbs. water to boil, stirring constantly; remove from heat. Add 3/4 cup chocolate chips; stir until smooth. Stir in vanilla. Add eggs one at a time, stirring well after each addition. Add flour, baking soda and salt; stir until well blended. Stir in the remaining 3/4 cup chocolate chips. Pour into waxed paper-lined and greased 9-inch round cake pan. Bake about 20-25 minutes, until wooden pick inserted in center comes out slightly sticky. Cool in pan 15 minutes. Invert onto wire rack: remove waxed paper. Turn right-side up; cool completely. In a small bowl, beat whipping cream and 1/4 cup sugar. Spread filling over brownie. Arrange strawberry slices over whipped cream. Chill until serving time. NOTES : I used the recipe for Stabilized whip cream in the filling and garnished the top with blueberries over the strawberries. Recipe by: Woman's Day Spring Cooking and Entertaining Vol VII No Posted to MC-Recipe Digest V1 #525 by lunchuck <jock@third-wave.com> on Mar 19, 1997
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