Gluten-Free Brownie Ganache Torte with Raspberries

Name: Gluten-Free Brownie Ganache Torte with Raspberries
Prep time: 1 h 55 min
Cook time: 1 h 55 min
Total time: 1 h 55 min
Yield: 12
Cuisine: American
Ingredients: 59 milliliters butter, melted; 2 eggs; 454 grams box Betty Crocker® Gluten Free brownie mix; 237 milliliters fresh raspberries or sliced strawberries; 118 milliliters semi-sweet chocolate chips; 79 milliliters whipping cream

Gluten-Free Brownie Ganache Torte with Raspberries is a gluten free recipe with 12 servings. One serving contains 278 calories, 3g of protein, and 16g of fat. This recipe covers 3% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 1 hour and 55 minutes. A mixture of semi-sweet chocolate chips, eggs, raspberries, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

Heat oven to 350°F. Spray bottom only of 8-inch springform pan with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Springform Pan

Oven

In medium bowl, stir brownie mix, butter and eggs until well blended.

Ingredients you will need

Brownie Mix

Butter

Egg

Equipment you will use

Bowl

Spread in pan.

Ingredients you will need

Spread

Equipment you will use

Frying Pan

Bake 26 to 29 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean; cool 10 minutes. Run knife around edge of pan to loosen; remove side of pan. Cool completely, about 1 hour.

Equipment you will use

Toothpicks