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Ingredients
- 1/2 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips
- 1/2 cup (1 stick) butter or margarine
- 1-1/4 cups sugar , divided
- 2 eggs
- 1 teaspoon vanilla extract
- 1/3 cup HERSHEY'S SPECIAL DARK Cocoa or HERSHEY'S Cocoa
- 3/4 cup fresh blackberries , rinsed and patted dry
- 3/4 cup fresh raspberries , rinsed and patted dry
- 1/2 cup whipping cream
Preparation
Step 1
Heat oven to 350°F. Wax paper line and grease 9-inch round baking pan. Stir together flour, baking soda and salt. Stir in chocolate chips.
2 Melt butter in medium saucepan over low heat. Remove from heat. Stir in 1 cup sugar, eggs and vanilla. Add cocoa, blending well. Stir in flour mixture. Spread mixture in prepared pan.
3 Bake 20 to 25 minutes or until wooden pick inserted into center comes out slightly sticky. Cool in pan on wire rack 15 minutes. Invert onto wire rack; remove wax paper. Turn right side up; cool completely.
4 Beat whipping cream and remaining 1/4 cup sugar until sugar is dissolved and stiff peaks form. Spread over top of brownie. Top with berries. Refrigerate until serving time. 8 to 10 servings.