Berry Berry Brownie Torte Recipes

BROWNIE BERRY TORTE

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.

BERRY-BERRY BROWNIE TORTE

Steps:

• Heat oven to 350 F. Wax paper line and grease 9-inch round baking pan. Stir together flour, baking soda and salt. Stir in raspberry chips.
• Melt butter in medium saucepan over low heat. Remove from heat. Stir in 1 cup sugar, eggs and vanilla. Add cocoa, blending well. Stir in flour mixture. Spread mixture in prepared pan.
• Bake 20 to 25 minutes or until wooden pick inserted into center comes out slightly sticky. Cool in pan on wire rack 15 minutes. Invert onto wire rack; remove wax paper. Turn right side up; cool completely.
• Beat whipping cream and remaining 1/4 cup sugar until sugar is dissolved and stiff peaks form. Spread over top of brownie. Top with berries. Refrigerate until serving time.

BROWNIE TORTE

Steps:

• Butter and flour a 9 inch round cake pan.
• In a pan over low heat, melt 1/2 cup butter and 1/2 cup light corn syrup.
• Stir in 1 cup chocolate chips until melted.
• Remove from heat and add sugar and eggs, and stir until blended.
• Stir in 1 teaspoon vanilla , flour, and nuts.
• Pour into pan. Bake at 350 degrees F (175 degrees C) for 30 minutes, or until center springs back when touched.
• Cool in pan 10 minutes. Then place on a cooling rack.
• To Make Glaze: Combine chocolate chips, 2 tablespoons butter or margarine and corn syrup in pan. Stir over low heat till chocolate chips are melted. Remove from heat. Stir in vanilla.
• Frost tops and sides of torte. Chill until set. Garnish with sliced strawberries.

BROWNIE TORTE

Steps:

• Preheat oven to 350°. Line a 15x10x1-in. baking pan with parchment., In a microwave, melt chocolate chips and butter; stir until smooth. Cool slightly. In a large bowl, beat eggs and sugar. Stir in chocolate mixture. In another bowl, mix flour, baking powder and salt; gradually add to chocolate mixture, mixing well. Fold in walnuts., Transfer to prepared pan. Bake until a toothpick inserted in the center comes out clean, 15-20 minutes (do not overbake). Cool 10 minutes. Invert onto a flat surface dusted with confectioners' sugar. Gently peel off paper. Cool completely., In a bowl, beat cream, confectioners' sugar and vanilla until stiff peaks form. Fold in chocolate chips. Trim cake edges; cut crosswise into fourths. Place 1 layer on a serving plate; top with 3/4 cup frosting. Repeat twice. Top with remaining layer. Frost top, sides and ends of cake. If desired, sprinkle with additional chocolate chips. Store in the refrigerator.

BERRY-BERRY BROWNIE TORTE

Steps:

• Heat oven to 350 F. Wax paper line and grease 9-inch round baking pan. Stir together flour, baking soda and salt. Stir in raspberry chips.
• Melt butter in medium saucepan over low heat. Remove from heat. Stir in 1 cup sugar, eggs and vanilla. Add cocoa, blending well. Stir in flour mixture. Spread mixture in prepared pan.
• Bake 20 to 25 minutes or until wooden pick inserted into center comes out slightly sticky. Cool in pan on wire rack 15 minutes. Invert onto wire rack; remove wax paper. Turn right side up; cool completely.
• Beat whipping cream and remaining 1/4 cup sugar until sugar is dissolved and stiff peaks form. Spread over top of brownie. Top with berries. Refrigerate until serving time.