DIRECTIONS FOR BROWNIES 

• Preheat the oven to 325˚F.
• Using a nonstick cooking spray or butter, lightly grease a 9” x 13” glass baking dish.
• Heat a medium saucepot on low heat and add the butter, stirring frequently until melted (do not allow to boil). 
• Add the chocolate and stir frequently until melted. 
• Remove pot from heat and add the sugars, stirring until well combined. 
• Add the eggs, vanilla extract and Forté, stir until eggs are fully combined. 
• Add the flour and salt, stir until smooth and thick. 
• Spread evenly into the baking dish and bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. 
• Remove from oven and let rest for 2 to 3 minutes before flipping out of pan onto a wire rack to cool. 
• Either return to the pan to top with icing or ice on the wire rack to coat the sides. 

DIRECTIONS FOR ICING 

• In a small, heavy saucepan over medium heat, bring the heavy cream to a simmer, remove pan from heat. 
• Add the chocolate chips, butter and Forté, and let stand for for 2 minutes, or until the chocolate has melted. 
• With an electric mixer or wire whisk, beat the mixture until smooth. 
• Allow to cool until thick enough to use as a glaze, or cool completely and whip to desired spreading consistency. 
• Spread evenly over cooled brownies. 

If desired, top with fresh raspberries or dried cherries.