Chocolate Chip Brownie Torte

 

1

bag (12 oz) miniature semisweet chocolate chips (2 cups)

2/3

cup butter or margarine

1 1/2

cups granulated sugar

1 1/2

cups Gold Medal® all-purpose flour

1/2

cup coarsely chopped nuts

1

teaspoon baking powder

1

teaspoon vanilla

1/2

teaspoon salt

4

eggs

2

cups whipping cream

1/4

cup powdered sugar

1

teaspoon vanilla

2/3

cup reserved miniature semisweet chocolate chips

• 1 Heat oven to 350°F. Line 15x10x1-inch pan with waxed paper or foil; grease with shortening. Reserve 1 cup of the chocolate chips for frosting and garnish.
• 2 In 3-quart saucepan, melt butter and remaining 1 cup chocolate chips over medium heat, stirring occasionally; remove from heat. Stir in granulated sugar, flour, nuts, baking powder, vanilla, salt and eggs. Spread evenly in pan.
• 3 Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; turn upside down onto cooling rack. Carefully remove waxed paper. Cool brownie completely, about 1 hour.
• 4 In medium bowl, beat whipping cream, powdered sugar and vanilla with electric mixer on high speed until stiff. Stir in 2/3 cup chocolate chips.
• 5 Cut brownie crosswise into 4 equal pieces, 10x3 3/4 inches. Trim off stiff edges of brownie if necessary. Place 1 piece on serving plate; spread about 3/4 cup frosting over top. Repeat twice. Top with remaining brownie piece. Frost sides and top with remaining frosting. Garnish with reserved 1/3 cup chocolate chips. Cover; refrigerate at least 2 hours until chilled but no longer than 48 hours. Store covered in refrigerator.