Title: Double Decadent Brownie Torte
Categories: Dessert
Yield: 6 Servings
| 1/2 | c | Butter |
| 1/2 | c | Light corn syrup |
| 1 | c | Semisweet chocolate chips |
| 1/2 | c | Granulated sugar |
| 3 | | Eggs |
| 1 | ts | Vanilla |
| 1 | c | All-purpose flour |
| 1 | c | Chopped walnuts or pecans |
| CHOCOLATE GLAZE |
| 1/2 | c | Semisweet chocolate chips |
| 2 | tb | Butter |
| 1 | tb | Corn syrup |
| 1 | ts | Vanilla |
| | | Sliced strawberries for garnish |
1. Butter and flour a 9-inch round cake pan. 2. In a saucepan heat butter
and corn syrup until butter is melted. Stir in chocolate chips. Stir until
melted. 3. Add sugar and eggs. Stir until well blended. Stir in vanilla,
flour and nuts. 4. Pour batter into pan. Bake at 35o for 30 minutes, until
center springs back when touched. 5. Cool in pan for 10 minutes. Turn out
of pan onto a rack. 6. For glaze, combine chocolate chips, butter and corn
syrup in saucepan. Stir over low heat until chocolate is melted. Remove
from heat. Add vanilla. 7. Frost top and sides of torte. Chill until set.
Garnish with sliced strawberries. Cut into wedges. Serve.