Brownie Raspberry Torte Recipes

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BROWNIE TORTE WITH RASPBERRY SAUCE



Brownie Torte with Raspberry Sauce image

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

1/2 cup sugar
1/2 cup butter, softened
3 eggs
2/3 cup semisweet chocolate chips, melted and cooled
1/4 cup Gold Medal™ all-purpose flour
1 package (10 ounces) frozen raspberries in juice, thawed, drained and juice reserved
1/4 cup sugar
2 tablespoons cornstarch

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

BLACKBERRY BROWNIE TORTE



Blackberry Brownie Torte image

Provided by Food Network

Time 1h

Yield 10 to 12 servings

Number Of Ingredients 7

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.

BEST EVER CHOCOLATE RASPBERRY BROWNIES



Best ever chocolate raspberry brownies image

Squidgy and super moreish, these gorgeous foolproof fruity chocolate bakes will be snapped up in seconds

Provided by Sarah Cook

Categories     Afternoon tea, Dessert

Time 50m

Yield Cuts into 15 squares

Number Of Ingredients 8

200g dark chocolate, broken into chunks
100g milk chocolate, broken into chunks
250g pack salted butter
400g soft light brown sugar
4 large eggs
140g plain flour
50g cocoa powder
200g raspberries

Steps:

  • Heat oven to 180C/160C fan/gas 4. Line a 20 x 30cm baking tray tin with baking parchment. Put the chocolate, butter and sugar in a pan and gently melt, stirring occasionally with a wooden spoon. Remove from the heat.
  • Stir the eggs, one by one, into the melted chocolate mixture. Sieve over the flour and cocoa, and stir in. Stir in half the raspberries, scrape into the tray, then scatter over the remaining raspberries. Bake on the middle shelf for 30 mins or, if you prefer a firmer texture, for 5 mins more. Cool before slicing into squares. Store in an airtight container for up to 3 days.

Nutrition Facts : Calories 389 calories, Fat 22 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 38 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.4 milligram of sodium

BROWNIE TORTE



Brownie Torte image

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

½ cup butter
½ cup light corn syrup
1 cup semisweet chocolate chips
½ cup white sugar
3 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup chopped walnuts
½ cup semisweet chocolate chips
2 tablespoons butter
1 tablespoon light corn syrup
1 teaspoon vanilla extract
2 cups sliced fresh strawberries

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



Brownie Torte image

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

1 cup miniature semisweet chocolate chips
2/3 cup butter, cubed
4 large eggs, room temperature
1-1/2 cups sugar
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup coarsely chopped walnuts
FROSTING:
2 cups heavy whipping cream
1/4 cup confectioners' sugar
1 teaspoon vanilla extract
1 cup miniature semisweet chocolate chips
Additional miniature semisweet chocolate chips, optional

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.

RASPBERRY BROWNIE DESSERT



Raspberry Brownie Dessert image

This is such an easy dessert that everyone goes crazy over! I have brought it to church and work potlucks, and everyone always begs for more. The recipe is so easy-it goes together in a snap. -Ann Vick, Rosemount, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 18 servings.

Number Of Ingredients 4

1 package fudge brownie mix (13-inch x 9-inch pan size)
2 cups heavy whipping cream, divided
1 package (3.3 ounces) instant white chocolate pudding mix
1 can (21 ounces) raspberry pie filling

Steps:

  • Prepare and bake brownies according to package directions, using a greased 13x9-in. baking pan. Cool completely on a wire rack. , In a small bowl, combine 1 cup cream and pudding mix; stir for 2 minutes or until very thick. In a small bowl, beat remaining cream until stiff peaks form; fold into pudding. Carefully spread over brownies; top with pie filling. Cover and refrigerate for at least 2 hours before cutting.

Nutrition Facts : Calories 333 calories, Fat 20g fat (8g saturated fat), Cholesterol 52mg cholesterol, Sodium 225mg sodium, Carbohydrate 37g carbohydrate (26g sugars, Fiber 2g fiber), Protein 3g protein.

RIGHTEOUS RASPBERRY BROWNIES



Righteous Raspberry Brownies image

The best brownies are soft in the center and have a crust on the top, oh and they also have chocolate chunks and fresh raspberries in them too! This recipe couldn't be simpler-just measure everything into 1 bowl, mix, add raspberries and bake! No doubt these will be one of the best desserts you have EVER made! I use fresh raspberries out of my garden. I am sure you could use frozen, but perhaps you would need to drain off some of the liquid as to not screw with the proportions of the recipe. TRY not to eat the whole pan at once!

Provided by Arleigh

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 50m

Yield 24

Number Of Ingredients 8

1 teaspoon cocoa powder for dusting, or as needed
4 eggs
2 cups superfine sugar
1 cup margarine, softened
1 cup self-rising flour
1 cup chocolate chunks
¾ cup cocoa powder
1 cup fresh raspberries

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 12x9-inch baking dish and dust with 1 teaspoon cocoa powder.
  • Beat eggs, superfine sugar, margarine, flour, chocolate chunks, and 3/4 cups cocoa powder together with an electric hand mixer in a large mixing bowl until smooth. Fold raspberries gently into the batter; spoon into the prepared baking dish.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean and the top is a bit crusty, 40 to 45 minutes. Let cool completely before cutting.

Nutrition Facts : Calories 206.4 calories, Carbohydrate 27.5 g, Cholesterol 31 mg, Fat 11 g, Fiber 1.9 g, Protein 2.6 g, SaturatedFat 3.1 g, Sodium 167 mg, Sugar 21.4 g

BROWNIE-RASPBERRY TORTE



Brownie-Raspberry Torte image

I've been hanging onto this recipe for several years, and keep promising myself that I'm going to make it one day.

Provided by Kathy

Categories     Dessert

Time 6h

Yield 20 serving(s)

Number Of Ingredients 13

1 (20 ounce) package dark chocolate brownie mix
1/3 cup water, to prepare brownie mix (or as directed on box)
1/3 cup vegetable oil, to prepare brownie mix (or as directed on box)
2 eggs, to prepare brownie mix (or as directed on box)
3/4 cup sugar
1/3 cup cornstarch
16 ounces frozen raspberries, thawed
3/4 cup raspberry liqueur or 3/4 cup raspberry flavored syrup
1 tablespoon powdered sugar
3 1/2 cups whipping cream
1 cup Cool Whip, to garnish
1/2 cup fresh raspberry, to garnish
1 -2 sprig of fresh mint, to garnish

Steps:

  • Heat oven to 350°F Chill a bowl for the whipping cream.
  • Grease bottom only of a 9" spring form pan, AND line an 8" square pan with foil; grease bottom.
  • Prepare brownie mix as directed. Divide batter between two pans.
  • Bake 20-25 minutes or until toothpick 2 inches from edge comes out clean. Cool. completely.
  • Raspberry Mixture: Mix sugar and cornstarch in saucepan. Stir in thawed raspberries and liqueur. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute. Cool to room temperature.
  • Remove brownies from square pan. Cut into 24 rectangles (2 1/2" x 1"). Sprinkle with powdered sugar.
  • Release spring form pan and loosen only around the edges of the brownie bottom. Reattach the side of the spring form pan. With spring form pan fully assembled, arrange the brownie rectangles vertically with the powdered sugar side facing outside (against the pan side).
  • Note: I had a tough time getting the brownie rectangles to stand up. Don't worry about it, prop them against the side of the pan. When you add the raspberry filling, you can use it to hold the brownies in place.
  • Beat 3 1/2 cups whipping cream in a chilled bowl on high until stiff. Fold cooled raspberry mixture into whipped cream. Spoon into center of brownie pan.
  • Refrigerate 4 hours (but not longer than 24 hours). When ready to serve, remove spring form ring and garnish with Cool Whip and fresh raspberries.

Nutrition Facts : Calories 383.8, Fat 24, SaturatedFat 11.8, Cholesterol 78.2, Sodium 107.1, Carbohydrate 40.4, Fiber 1.2, Sugar 28, Protein 3.1

BROWNIE TART



Brownie Tart image

Provided by Geoffrey Zakarian

Categories     dessert

Time 1h30m

Yield 8 servings

Number Of Ingredients 11

1 cup hazelnuts, lightly toasted
1/2 cup plus 1 tablespoon unsweetened cocoa powder
1/2 teaspoon kosher salt
1 1/2 cups sugar, divided
1/2 pound (2 sticks) unsalted butter
1 cup bittersweet chocolate chips
3 large eggs
1 tablespoon instant coffee dissolved in 1 tablespoon of hot water
1 1/2 pints raspberries
Powdered sugar, for garnish, as needed
Vanilla bean ice cream, for serving

Steps:

  • Pre-heat the oven to 325 degrees F. Spray a fluted 9-inch tart pan with removable bottom with non-stick cooking spray.
  • In a food processor add hazelnuts, unsweetened cocoa powder, salt and 1/4 cup of sugar and pulse until finely ground. Set aside.
  • In a medium saucepan, melt unsalted butter over medium heat, then cook swirling the pan occasionally, until nutty-smelling and deep golden in color, about 5 minutes. Remove from heat and add the bittersweet chocolate chips. Let stand until melted, about 2 minutes. Whisk the butter and chocolate until smooth, scraping up any browned butter solids from the bottom of the pan. Let cool slightly.
  • In a mixing bowl fitted with the whisk attachment, beat the eggs with the remaining 1 1/4 cups of sugar and coffee mixture on medium speed, about 5 minutes. With mixer on low, add the chocolate-butter mixture, followed by the cocoa-hazelnut mixture. With a spatula scrape batter into prepared pan and bake for about 35 minutes, or until the top is glossy and a toothpick inserted in the center comes out with a few moist crumbs. Let cool until slightly warm.
  • Remove the outer ring from the tart pan. In the center of the tart, place the raspberries in a circle or in the shape of a heart. Garnish with sifted powdered sugar. Serve with ice cream.

RASPBERRY TORTE



Raspberry Torte image

Make and share this Raspberry Torte recipe from Food.com.

Provided by josamky1063

Categories     Dessert

Time 2h15m

Yield 12-15 serving(s)

Number Of Ingredients 10

1 1/4 cups sifted flour
1/4 cup sugar
1/4 teaspoon salt
1 cup butter or 1 cup margarine, softened
1 cup sugar
3 tablespoons cornstarch
20 ounces frozen raspberries
45 large marshmallows
1 cup milk
1 cup whipping cream, whipped

Steps:

  • Combine the flour, 1/4 cup sugar and salt in a bowl and mix.
  • well. Cut in the butter until crumbly. Pat over the.
  • bottom of a 9x13-inch baking pan.
  • Bake at 350 degrees for 15 to 18 minutes or until light.
  • brown.
  • Remove to a wire rack to cool.
  • Combine 1 cup sugar and cornstarch in a saucepan and mix.
  • well. Add the raspberries. Bring to a boil, stirring.
  • constantly.
  • Boil until thickened, stirring constantly. Cool slightly.
  • Spoon over the baked layer.
  • Chill in the refrigerator.
  • Combine the marshmallows and milk in a saucepan.
  • Cook over low heat until blended, stirring constantly.
  • Remove from heat. Fold in the whipped cream. Spread.
  • over the prepared layers.
  • Chill until serving time.

Nutrition Facts : Calories 484.9, Fat 23.7, SaturatedFat 14.8, Cholesterol 70.7, Sodium 196.8, Carbohydrate 67.8, Fiber 2.5, Sugar 46.3, Protein 3.4

BROWNIE TORTE



Brownie Torte image

Categories     Cake     Chocolate     Dessert     Bake     Kid-Friendly     Quick & Easy     Walnut     Potluck     Gourmet     Small Plates

Number Of Ingredients 8

1 cup (6 ounces) semisweet chocolate chips
2 1/2 tablespoons unsalted butter, cut into bits
1 large egg
1/4 cup sugar
1/2 teaspoon vanilla
2 tablespoons all-purpose flour
1/2 cup chopped walnuts
coffee ice cream as an accompaniment

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.

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RASPBERRY BROWNIE TORTE RECIPE BY ALDORA | IFOOD.TV
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From ifood.tv


ASTRAY RECIPES: CHOCOLATE RASPBERRY BROWNIE TORTE
Bake the torte in a preheated 350 oven for 25 to 30 minutes, or until a cake tester inserted in the center comes out with crumbs on it. Let the torte cool in the pan on a rack for 5 minutes, invert it onto the rack, and remove the paper.
From astray.com


CHOCOLATE RASPBERRY TORTE - KING ARTHUR BAKING
Preheat the oven to 350°F. Line the bottoms of two 8” round pans with parchment; grease the parchment and the sides of the pans. To make the cake: Using a hand or stand mixer fitted with a whisk attachment, whip the eggs until thick and pale yellow, about 3 minutes at high speed. Reduce the mixer speed to medium-low and gradually add the ...
From kingarthurbaking.com


BLACKBERRY BROWNIE TORTE RECIPE | MYRECIPES
Recipes; Blackberry Brownie Torte; Blackberry Brownie Torte. Rating: Unrated. Be the first to rate & review! Pin Print More. Facebook Tweet Email Send Text Message. Gallery. Blackberry Brownie Torte . Recipe Summary. Yield: 10 - 12 Servings Advertisement. Ingredients. Ingredient Checklist. Crisco® Original No-Stick Cooking Spray ; 1 (12.35 oz.) Pillsbury® Sugar Free …
From myrecipes.com


MEL'S RECIPES: RASPBERRY BROWNIE TORTE
Remove brownies from square pan. Cut into 24 rectangles (approx. 2 ½ x1 in.) Sprinkle with powdered sugar. Release side of springform pan, and loosen around edge of brownies to make removing dessert easier, reattach side of pan.
From melsrecipes.blogspot.com


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