Recipe by: Lorraine Graybill

Source: Causing a Stir, Dayton, OH Junior League, 2000

Serves: 8



  • ~ 115 g (½ cup) butter
  • 170 g (½ cup) light corn syrup
  • 175 g (1 cup) semisweet chocolate chips
  • 100 g (½ cup) sugar
  • 3 eggs
  • 1 tsp vanilla
  • 130 g (1 cup) flour
  • 125 g (1 cup) chopped pecans

Chocolate Glaze:

  • ~85 g (½ cup) semisweet chocolate chips
  • 2 Tbsp butter
  • 1 Tbsp light corn syrup
  • 1 tsp vanilla


Preheat oven to 350o F (175o C)

  • Prepare a 9-inch (~23 cm) cake pan by spraying with non-stick spray and dusting with cocoa powder.
  • To make torte, melt butter with corn syrup in a saucepan.
  • Stir in chocolate chips until melted. Remove from heat.
  • Add sugar and eggs. Stir until well-blended.
  • Stir in vanilla, flour and pecans. Use a whisk if needed to smooth out batter.
  • Pour batter into prepared cake pan.
  • Bake 30 minutes, or until the center springs back when touched.
  • Cool in pan 10 minutes. Invert onto a cooling rack. When completely cooled, invert onto a serving dish.
  • To make glaze, combine chocolate chips, butter and corn syrup in a saucepan. Stir over low heat until chocolate melts. Remove from heat and stir in vanilla.
  • Frost top and sides of torte with glaze. Chill torte until glaze sets.

Download PDF version here: american-brownie-torte-lorraine-graybill