Use any fresh berry in season, or use a colorful combination like strawberries and blueberries atop the whipped cream to give this rich chocolate torte a patriotic flair!

Blackberry Brownie Torte

Brownie Torte:

1/2 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup semisweet chocolate chips
1/2 cup butter
1 1/4 cups granulated sugar - divided use
2 large eggs
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder

Topping:

1/2 cup whipping cream

1 1/2 cups fresh blackberries*, rinsed and thoroughly dried with paper towels

1. Heat oven to 350°F (175°C). Parchment or wax paper line and grease a 9-inch round baking pan.
2. In a medium bowl, mix together flour, baking soda, salt and chocolate chips. Set aside.
3. In a medium saucepan, melt butter over low heat. Remove from heat. Stir in 1 cup sugar, eggs and vanilla. Add cocoa, blending well. Stir in flour mixture.
4. Spread mixture in prepared pan.
5. Bake 20 to 25 minutes or until wooden pick inserted into center comes out with moist crumbs. Cool in pan on wire rack for 15 minutes. Invert onto wire rack; remove parchment or wax paper. Turn right side up; cool completely.
6. In a small bowl, beat whipping cream and remaining 1/4 cup sugar until stiff peaks form. Spread over top of brownie and top with berries. Refrigerate until serving time.

Makes 8 to 10 servings.