Brownie Torte

I've been going through Christmas candy withdrawal (plus I didn't bother to make a New Year's resolution involving weight--opting, instead, for one involving art). Winter stretches out long before me. Gone, gone, are the days of cookies and fudge.

Thank goodness for Valentine's Day, right? Because what is it, other than an excuse to curb that itching for sugar left over from Christmas and Halloween? How about we look at some chocolate? If you're still resolving, look away. Or send me some low-fat Valentine's Day recipe ideas. While you're at it, send me some Valentine's Day idea love, in general.

I pulled this from AllRecipes.com. It has to be good, because the first ingredient is butter.





















Brownie Torte

INGREDIENTS
1/2 cup butter
1/2 cup light corn syrup
1 cup semisweet chocolate chips
1/2 cup white sugar
3 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup chopped walnut
1/2 cup semisweet chocolate chips
2 tablespoons butter
1 tablespoon light corn syrup
1 teaspoon vanilla extract
2 cups sliced fresh strawberries (optional)

DIRECTIONS

Butter and flour a 9 inch round cake pan. In a pan over low heat, melt 1/2 cup butter and 1/2 cup light corn syrup. Stir in 1 cup chocolate chips until melted. Remove from heat and add sugar and eggs, and stir until blended. Stir in 1 teaspoon vanilla, flour, and nuts. Pour into pan. Bake at 350 degrees F (175 degrees C) for 30 minutes, or until center springs back when touched. Cool in pan 10 minutes, then place on a cooling rack.

To Make Glaze: Combine chocolate chips, 2 tablespoons butter or margarine and corn syrup in pan. Stir over low heat till chocolate chips are melted. Remove from heat. Stir in vanilla. Frost tops and sides of torte. Chill until set. Garnish with sliced strawberries.