Raspberry Brownie Torte

1 recipe brownies

¾ C. granulated sugar

⅓ C. cornstarch

1 bag (16 oz.) frozen unsweetened raspberries, thawed but not drained

1 Tbsp. powdered sugar

3 ½ C. heavy whipping cream

1 C. heavy whipping cream (for garnish)

Raspberries (For garnish)

Heat oven to 350º Grease bottom only of 9” springform pan.  Line square 8x8 pan with aluminum foil; grease foil in bottom of pan.

Prepare brownies as directed.  Divide batter between two pans; spread evenly.  Bake 20-25 min. or until toothpick comes out clean.  Cool completely. 

Mix granulated sugar and cornstarch in 3 qt. saucepan.  Stir in thawed raspberries.  Heat to boiling over medium heat, stirring constantly.  Boil and stir 1 min.  Let stand room temperature until no longer warm. 

Remove brownies from square pan.  Cut into 24 rectangles (approx. 2 ½ x1 in.)  Sprinkle with powdered sugar.  Release side of springform pan, and loosen around edge of brownies to make removing dessert easier, reattach side of pan.  Arrange brownie rectangles vertically and with top sides facing outward around side of pan on brownie layer.

Beat 3 ½ C. whipping cream in large bowl with electric mixer on high speed until stiff.  Fold thickened raspberry mixture into whipped cream.  Pour into pan lined with brownies.  Refrigerate about 4 hours but no longer than 24. 

To serve, remove sides of pan.  Beat 1 C. whipping cream until stiff.  Beat 1 C. whipping cream until stiff.  Garnish with raspberries.  Cover and refrigerate any remaining torte.