BLACKBERRY BROWNIES
A deeply satisfying brownie, rich in chocolate with a ripe fruity finish.
Provided by Jeanne
Categories Dessert
Time 50m
Number Of Ingredients 9
Steps:
- Heat the butter and bittersweet chocolate in a double boiler, stirring frequently, until the butter and chocolate are melted. Set aside to cool. Meanwhile, blend the eggs and the sugar until the mixture is thick and frothy. Gradually fold the egg mixture into the chocolate mixture, being careful not to over-stir. In a separate bowl, combine the flour, cocoa powder, and salt. Fold the dry ingredients in with the chocolate-egg mixture, again being careful not to over-stir. Pour batter into a greased 9"x12" pan. Top with blackberries. Bake at 350 degrees for approximately 25 minutes, or until top is crackled and begins to feel firm, and edges pull away from the sides. (Check first at 20 minutes so as not to overbake.)
BROWNIE GANACHE TORTE
Steps:
- SPRAY bottom only of 10-inch springform pan with no-stick cooking spray. Mix graham cracker crumbs, toffee bits, brown sugar and 1/4 cup melted butter in medium bowl with fork until crumbs are coated. Press in bottom of buttered pan.
- HEAT heavy cream in 1-quart saucepan over medium-low heat until hot. Stir in coffee. With wire whisk, stir in chocolate chips until smooth. Remove from heat. Place 1/4 cup chocolate mixture in small microwave-safe bowl; set aside for drizzle. Pour and carefully spread remaining chocolate mixture over crust. Freeze 20 minutes.
- HEAT oven to 325 degrees F. Mix brownie mix, 6 tablespoons melted butter and water in large bowl; beat 50 strokes with spoon (mixture will be thick). In small bowl, beat egg whites with electric mixer on high speed 1 to 2 minutes or until soft peaks form. Add to brownie mixture; beat with electric mixer on low speed just until blended, about 30 seconds (batter will appear lumpy).
- REMOVE crust from freezer. Spread batter over chocolate layer. Sprinkle almonds evenly over top.
- BAKE 45 to 60 minutes or until center is puffed and set and edges are firm (middle will be soft). DO NOT OVERBAKE. Cool on wire rack 2 hours.
- RUN knife around side of pan; remove side. Microwave reserved chocolate mixture on HIGH (100% power) 10 to 15 seconds until desired drizzling consistency; drizzle over torte. To serve at room temperature, cool an additional hour. Or refrigerate until serving time. Top individual servings with unsweetened whipped cream, if desired.
- Tip: To toast chopped almonds, spread on cookie sheet; bake at 325 degrees F. for 6 to 8 minutes, stirring once, until light golden brown.
INDULGENT BROWNIE TORTE
Triple your chocolate pleasure with three layers of frosted brownies topped with chocolate curls.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h45m
Yield 8
Number Of Ingredients 4
Steps:
- Heat oven to 350°F. Line 13x9-inch pan with foil so foil extends about 2 inches over sides of pan. Spray foil with cooking spray.
- Make brownies as directed on box for cakelike brownies in a 13x9-inch pan. Cool completely, about 1 1/2 hours. Remove from pan by lifting foil; peel foil away. Trim sides if desired. Cut brownie crosswise into thirds; place one piece on serving plate.
- Spoon frosting into microwavable bowl. Microwave uncovered on High 15 to 20 seconds; stir frosting until smooth.
- Pour 1/3 of the frosting over brownie piece on serving plate. Place another brownie piece on top; pour half of remaining frosting over second brownie piece. Top with remaining brownie piece; pour remaining frosting over top. Refrigerate 30 minutes to set. Garnish with chocolate curls. Store loosely covered.
Nutrition Facts : Calories 550, Carbohydrate 88 g, Cholesterol 55 mg, Fat 4, Fiber 2 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 66 g, TransFat 3 1/2 g
BLACKBERRY BROWNIE TORTE
This came from the Smucker's web site. I hope to be able to make this the next time my hubby is in town. He loves chocolate desserts, and I love blackberries, so this should be a good combination. When I get a chance, I will run it through the recipe analyzer, and post the nutrition information in a comment. It looks like it may be fairly low-calorie.
Provided by Susan Feliciano @frenchtutor
Categories Cakes
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees. Coat a 9-inch springform pan with no-stick spray. Combine brownie mix, oil, 1/2 cup jam and egg in large bowl. Stir 50 strokes by hand. Spread in prepared pan.
- Bake 40-45 minutes or until toothpick inserted in center comes out clean. Cool completely. Remove sides of pan.
- 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 TORTE
Categories Cake Chocolate Dessert Bake Kid-Friendly Quick & Easy Walnut Potluck Gourmet Small Plates
Number Of Ingredients 8
Steps:
- Butter and flour an 8-inch round cake pan. In a small metal bowl set over barely simmering water melt 3/4 cup of the chocolate chips and the butter, stirring until the mixture is smooth. In a bowl whisk together the egg, the sugar, and the vanilla until the mixture is foamy, whisk in the chocolate mixture and a pinch of salt, whisking until the mixture is smooth, and fold in the flour, the remaining 1/4 cup chocolate chips, and the walnuts. Spoon the batter into the pan, spreading it evenly, and bake the torte in the middle of a preheated 350°F oven for 15 to 20 minutes, or until a tester comes out clean. Transfer the torte to a rack, let it cool for 10 minutes, and serve it warm, cut into wedges, with the ice cream.
BLACKBERRY BUTTER TARTS
It's like a butter tart and fruit tart married up. The bitterness of the blackberries complements the sweetness of the butter tart.
Provided by Chef V
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 40m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Place tart shells on a baking sheet.
- Mash blackberries and lemon zest together lightly in a small bowl. Divide blackberry mixture evenly into the bottom of tart shells.
- Whisk brown sugar, honey, egg, butter, vanilla extract, and salt together in a bowl; spoon mixture evenly over blackberries in shells.
- Bake in the preheated oven until filling is bubbly and shells are golden, 22 to 27 minutes.
Nutrition Facts : Calories 231.9 calories, Carbohydrate 36.8 g, Cholesterol 20.9 mg, Fat 8.8 g, Fiber 0.6 g, Protein 2.2 g, SaturatedFat 2.9 g, Sodium 125.7 mg, Sugar 22.3 g
BROWNIE TORTE
My mother-in-law first shared this recipe, and now it's often requested for birthdays and other special occasions. I like to serve it at Christmastime on an antique platter surrounded by ornaments for decoration. -Candace McClure, Brookville, Indiana
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 586 calories, Fat 38g fat (22g saturated fat), Cholesterol 134mg cholesterol, Sodium 258mg sodium, Carbohydrate 60g carbohydrate (45g sugars, Fiber 2g fiber), Protein 7g protein.
BLACKBERRY CUSTARD TORTE
Says Ann Fox of Austin, Texas, "Blackberries are my husband's favorite fruit, so I make this outstanding dessert especially for him. It's well worth the effort."
Provided by Taste of Home
Categories Desserts
Time 1h45m
Yield 12-14 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the flour, sugar and baking powder; cut in butter until crumbly. Stir in egg until dough forms a ball. Press onto the bottom and 2 in. up the sides of an ungreased 9-in. springform pan. , For filling, beat the egg yolks, sour cream, sugar and vanilla in another small bowl just until combined. Sprinkle 2 cups blackberries over crust. Carefully pour sour cream mixture over berries. Place pan on a baking sheet. , Bake at 325° for 1-1/2 hours or until center is almost set. Cool on a wire rack (center will fall). , Remove sides of pan. Top with whipped cream and remaining blackberries. Refrigerate any leftovers.
Nutrition Facts : Calories 253 calories, Fat 14g fat (9g saturated fat), Cholesterol 101mg cholesterol, Sodium 132mg sodium, Carbohydrate 28g carbohydrate (18g sugars, Fiber 2g fiber), Protein 3g protein.
BROWNIE TORTE
This torte is delicious and very rich with a brownie-like texture studded with walnuts and topped with a chocolate glaze.
Provided by WILDFLOWER12
Categories Desserts Cakes Torte Recipes
Yield 12
Number Of Ingredients 13
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.
Nutrition Facts : Calories 391 calories, Carbohydrate 44.8 g, Cholesterol 71.9 mg, Fat 23.7 g, Fiber 2.7 g, Protein 5.3 g, SaturatedFat 10.8 g, Sodium 98.2 mg, Sugar 25.6 g
BROWNIE TORTE WITH RASPBERRY SAUCE
Need a wow? Here's a rich chocolate dessert that will please any chocolate lover.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 8
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. Grease and flour round pan, 8x1 1/2 inches.
- In medium bowl, beat 1/2 cup sugar and the butter with electric mixer on medium speed until smooth. Stir in eggs and melted chocolate until smooth and blended. Stir in flour. Pour into pan.
- Bake 18 to 20 minutes or until toothpick inserted in center of torte comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely, about 1 hour.
- Meanwhile, add enough water to reserved juice to measure 1 1/4 cups. In 1 1/2-quart saucepan, mix 1/4 cup sugar and the cornstarch. Stir in juice mixture and raspberries. Heat to boiling over medium heat, stirring frequently. Boil and stir 1 minute; cool. Strain sauce through a strainer to remove seeds. Serve torte with sauce.
Nutrition Facts : Calories 335, Carbohydrate 42 g, Cholesterol 110 mg, Fiber 3 g, Protein 4 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 100 mg
VERY BERRY TORTE RECIPE
This dessert tastes amazing! It is incredibly rich and chocolately and the raspberries on top give it the perfect sweetness.
Provided by Camille Beckstrand
Categories Dessert
Number Of Ingredients 13
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 chocolate chips.
- Melt butter in medium saucepan over low heat (or you can cheat like I did and just melt it in the microwave). Remove from heat. Stir in 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.
Nutrition Facts : Calories 775 kcal, Carbohydrate 91 g, Protein 9 g, Fat 44 g, SaturatedFat 26 g, TransFat 1 g, Cholesterol 145 mg, Sodium 452 mg, Fiber 4 g, Sugar 71 g, ServingSize 1 serving
NEW ENGLAND BLACKBERRY "TORTE"
Provided by Peter Wayne Gagnon
Categories Berry Dessert Bake Picnic Quick & Easy Blackberry Cornmeal Vanilla Summer Cinnamon Gourmet North Carolina
Yield Makes 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Sift cornmeal through a fine sieve, discarding any coarse grit (there may be 1 to 2 tablespoons grit). Resift cornmeal through fine sieve with baking powder and salt, discarding any coarse grit in sieve (up to 1 tablespoon more).
- Beat together butter and 1 cup sugar with an electric mixer until light and fluffy. Stir in cornmeal mixture, then beat in eggs and vanilla until well blended.
- Spread batter in a buttered 9 1/2-inch deep-dish glass or ceramic pie plate or gratin dish.
- Toss berries with lemon juice and strew over batter. Mix remaining tablespoon sugar with cinnamon and sprinkle over berries.
- Bake "torte" in middle of oven until top is crusty (berries sink to bottom during baking) and a tester inserted in center comes out clean, about 1 hour.
- Serve warm.
OOEY GOOEY BLACKBERRY BROWNIES RECIPE
These moist and delicious brownies are so easy to make and a family favorite recipe.
Provided by Kristen Hills
Categories Dessert
Time 45m
Number Of Ingredients 12
Steps:
- Preheat oven to 350°.
- Line a 9-inch square baking pan with foil and coat with cooking spray.
- In a large bowl mix together flour, 1 cup sugar, unsweetened cocoa, baking powder, and salt.
- Combine 1/3 cup of Smucker's Natural Blackberry Spread, 1/3 cup water, and butter in a small saucepan; bring to a boil over the stove
- Once it boils, add blackberry mixture to flour mixture and stir well. Add egg and egg white; stir until smooth. Stir in milk chocolate chips. Pour the batter into prepared pan.
- Take the other 1/3 of Smucker's Blackberry Spread and drop them by spoonfuls into the brownies. I spooned 9 spoonfuls evenly across the batter. Then with a knife, mix the jam into the batter by moving the knife side to side through the batter until it is well combined.
- Bake at 350° for 30 minutes or until a wooden toothpick inserted in the center comes out with a few moist crumbs. Sprinkle powdered sugar on top.
Nutrition Facts : Calories 281 kcal, Carbohydrate 54 g, Protein 4 g, Fat 8 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 35 mg, Sodium 319 mg, Fiber 3 g, Sugar 36 g, ServingSize 1 serving
STRAWBERRY BROWNIE TORTE
This is an impressive dessert that I found in a Pillsbury cookbook. Make at least 4 hours before serving - needs to chill.
Provided by Chris from Kansas
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Line two 8 or 9 inch round cake pans with foil; grease. In large bowl, combine all brownie ingredients; beat 50 strokes by hand. Divide batter evenly between lined, greased pans. Bake at 350 for 26-31 minutes. Cool. Freeze 1 hour or until firm.
- In small bowl, beat cream cheese until smooth and creamy. Gradually beat in milk. Beat in pudding mix. Refrigerate 5 minutes.
- To assemble torte, remove brownie layers from pans; remove foil. Place one layer on serving plate; top with half of the filling and 2 cups of the berries. Place remaining layer, top side up, on strawberries. Top with remaining filling and strawberries.
- Drizzle with chocolate syrup, if desired.
- Chill several hours in refrigerator before serving. Store any remaining dessert in refrigerator.
Nutrition Facts : Calories 443.4, Fat 25.1, SaturatedFat 7.5, Cholesterol 42.7, Sodium 348.2, Carbohydrate 53.2, Fiber 1.2, Sugar 10.3, Protein 5.4
BROWNIE TORTE
This is a rich chocolate dessert that is so simple to make, looks impressive and tastes divine. The original recipe came from the Betty Crocker site. The hour cooling time is not included in the prep time shown.
Provided by Junebug
Categories Dessert
Time 44m
Yield 8-12 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 350 degrees.
- Line a 13x9 pan with foil, extending it 2 inches over the sides of the pan.
- Spray lightly with cooking spray.
- Stir together the mix, water, oil and eggs until well blended.
- Pour into prepared pan and bake according to package directions.
- Cool cpmpletely, about an hour.
- Remove from pan by lifting the foil.
- Cut brownie in half lengthwise.
- Peel one piece away from foil and place on a plate.
- Microwave frosting following directions on the tub.
- Pour half of frosting on top of brownie on the plate.
- Top with about half of the toffee pieces.
- Put other brownie half on top.
- Pour the rest of the frosting on top, spreading if necessary.
- Top with the other half of the toffee bits.
- *The original recipe did not call for toffee, but used 1/2 cup of chopped peanut butter cups on the top.
Nutrition Facts : Calories 290.5, Fat 24, SaturatedFat 7.5, Cholesterol 67.9, Sodium 107.5, Carbohydrate 17.6, Fiber 0.4, Sugar 17.1, Protein 2.5
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- HEAT oven to 350°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.
- BAKE 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool completely. Remove sides of pan.
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