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
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.
Yields
10 Servings