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Gluten-Free Brownie Ganache Torte with Raspberries
Gluten-Free Brownie Ganache Torte with Raspberries
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Prep Time:
15 minutes
Total Time:
1 hour 55 minutes
Create decadent fudgy brownies with Betty Crocker® Gluten Free mix.
Ingredients:
  • 1 box (16 oz) Betty Crocker™ Gluten Free Chocolate Brownie Mix
  • 1/4 cup butter, melted
  • 1/3 cup whipping cream
  • 1/2 cup semi-sweet chocolate chips
  • 1 cup fresh raspberries or sliced strawberries
Instructions:
  • Preheat the oven to 350°F and generously spray the bottom of an 8-inch springform pan with cooking spray.
  • Combine the brownie mix, butter, and eggs in a medium bowl until fully mixed. Transfer the mixture to a pan and spread evenly.
  • Bake for 26 to 29 minutes until a toothpick inserted 2 inches from the side comes out almost clean. Allow it to cool for 10 minutes, then run a knife around the edge and remove the side of the pan. Let it cool completely for about 1 hour.
  • In a small saucepan, gently warm whipping cream until hot. Remove from heat and stir in chocolate chips until smooth. Allow mixture to thicken for 15 minutes. Pour the chocolate onto the center of the brownie and spread to the edges. Cut into wedges and serve with raspberries.

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