DOUBLE DECADENT BROWNIE TORTE

1/2 cup plus 2 tbsp butter or margarine, divided use
1/2 cup plus 1 tbsp light corn syrup, divided use
1 1/2 cups Hershey's Semi-Sweet Chocolate Chips, divided use
1/2 cup sugar
3 eggs
1 cup all-purpose flour
1 cup chopped pecans
2 tsp vanilla, divided use
whipped topping (optional, for serving)
sliced strawberries (optional, for serving)

Preheat oven to 350 degrees F. Grease and flour a 9-inch round baking pan.

In a medium saucepan, combine 1/2 cup butter and 1/2 cup corn syrup; heat until butter is melted. Add 1 cup chocolate chips; stir until chips are melted. Remove from heat.

Add sugar and eggs; mix well. Add flour, pecans and 1 teaspoon vanilla; mix well. Pour into prepared pan.

Bake at 350 degrees for 25-30 minutes or until center of torte springs back when lightly touched. Cool in pan for 10 minutes. Remove from pan and cool on a wire rack.

TO MAKE THE GLAZE:
In a small saucepan, combine the remaining 1/2 cup chocolate chips, 2 tbsp butter and 1 tbsp corn syrup. Stir over low heat until chips are melted. Remove from heat and stir in the remaining 1 tsp vanilla.

Spread glaze over top and sides of torte. Refrigerate until glaze is set, about 30 minutes.

Garnish with whipped topping and sliced strawberries if desired.

Servings: 8
Source: Homemaker Schools, Spring 1998