Berry Berry Brownie Torte Recipes

BLACKBERRY BROWNIE TORTE

Blackberry Brownie Torte image

Provided by Food Network

Time 1h

Yield 10 to 12 servings

Number Of Ingredients 7

Ingredients

Crisco® Original No-Stick Cooking Spray
1 (12.35 oz.) package Pillsbury® Sugar Free Chocolate Fudge Brownie Mix
3 tablespoons Crisco® Pure Vegetable Oil
1/2 cup Smucker's® Sugar Free Seedless Blackberry Jam, plus 2 tablespoons for garnish
1 large egg
3/4 cup sugar free frozen whipped topping, thawed
2 tablespoons Smucker's® Sugar Free Hot Fudge Topping, for garnish

Steps:

1. HEAT oven to 350 degrees F. Coat 9-inch springform pan with no-stick cooking spray. Combine brownie mix, oil, 1/2 cup jam and egg in large bowl. Stir 50 strokes. Spread in prepared pan.
2. BAKE 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool completely. Remove sides of pan.
3. SPREAD whipped topping to within 1/2-inch of outer edge. Place 2 tablespoons jam and hot fudge topping into corner of two separate resealable plastic bags. Knead until smooth. Cut small tip off corner. Drizzle over whipped topping, first with hot fudge and then with jam. Chill 30 minutes. Cut into wedges to serve.

BROWNIE BERRY TORTE

Brownie Berry Torte image

Dark chocolate brownie layers, stacked with vanilla custard and fresh berries.

Provided by Courtney Rich

Categories Dessert

Number Of Ingredients 6

Ingredients

1 box Brownie mix + ingredients called for on the box (I use Ghirardelli, which uses eggs, oil and water)
1 3-ounce instant vanilla pudding mix
1 14-ounce can sweetended condensed milk
1/2 cup water
1 cup heavy whipping cream
fresh berries

Steps:

Preheat your oven to 325 degrees F. Spray two 8-inch round cake pans with nonstick spray, line the bottom with parchment paper, and spray again. Set aside.
Prepare brownie mix accordig to instructions on the box. Bake at 325 degrees F for about 20 minutes. Let cool completely.
To make the custard filling, whisk together the sweetened condensed milk and water until combined. Stir in the pudding mix and then refrigerate until set, about 5 to 10 minutes.
Using a whisk attachment, beat the heavy whipping cream until stiff peaks form. Fold whipped cream into the pudding mixture.
Place one brownie layer on a cake stand or plate. Cover with half of the pudding mixture and then fresh berries. Repeat with second layer.
Serve immediately or coverate and refrigerate until you're ready to serve.

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