| 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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