Peppermint Cream Brownie Torte Recipes

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PEPPERMINT CREAM BROWNIE TORTE



Peppermint Cream Brownie Torte image

Brownies get dressed for a party with layers of peppermint cream and decadent chocolate ganache.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h25m

Yield 9

Number Of Ingredients 10

1 box (18.3 oz) Betty Crocker™ fudge brownie mix
Water oil, eggs called for on brownie mix box for cakelike brownies
1/4 cup heavy whipping cream
1/2 cup semisweet chocolate chips
2/3 cup heavy whipping cream
6 oz cream cheese, softened (from 8-oz package)
1/3 cup powdered sugar
1/2 teaspoon peppermint extract
1 cup semisweet chocolate chips
1 teaspoon shortening

Steps:

  • Heat oven to 350°F. Line 13x9-inch pan with foil, letting foil hang 2 inches over ends of pan. Grease bottom and sides of foil with shortening or cooking spray. Make brownie batter as directed on box for cakelike brownies. Spread in pan. Bake 22 to 25 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely on cooling rack, about 1 hour.
  • Meanwhile, in 1-quart saucepan, heat 1/4 cup whipping cream over low heat until hot but not boiling; remove from heat. Stir in 1/2 cup chocolate chips until melted. Let stand at room temperature about 1 hour or until slightly thickened.
  • In medium bowl, beat 2/3 cup whipping cream with electric mixer on high speed until soft peaks form; set aside. In medium bowl, beat remaining Peppermint Cream ingredients on low speed until blended; beat on medium speed until smooth. Gently stir whipped cream into cream cheese mixture; refrigerate until ready to use.
  • Using foil to lift, remove brownies from pan, and peel foil away. Cut brownies crosswise to make 3 equal rectangles. Trim sides if desired.
  • To assemble torte, place 1 brownie rectangle on serving platter; spread with 3/4 cup of the Peppermint Cream. Top with second brownie rectangle; spread with Chocolate Ganache. Top with third brownie rectangle; spread with remaining Peppermint Cream. Refrigerate uncovered until serving.
  • Meanwhile, place a piece of cooking parchment or waxed paper on cookie sheet. Draw 1 1/2- to 2-inch tree outlines or trace around 2-inch tree-shaped cookie cutter, leaving 1/2 inch space between each tree. Center toothpick at bottom of and 1/2 inch into each tree outline. In 1-quart saucepan, heat 1 cup chocolate chips and the shortening over low heat, stirring constantly, until chips are melted. Pour chocolate into decorating bag fitted with plain tip or resealable plastic bag; snip one corner. Starting at top of each tree outline, pipe chocolate over tree and end of toothpick within tree; fill center with random, squiggly lines. Refrigerate until chocolate hardens. Gently remove trees from paper; refrigerate until serving.
  • Just before serving, sprinkle torte with candies and arrange Chocolate Trees on top. Store covered in refrigerator.

Nutrition Facts : Calories 680, Carbohydrate 73 g, Cholesterol 110 mg, Fat 8, Fiber 3 g, Protein 6 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 55 g, TransFat 1/2 g

PEPPERMINT BROWNIE SANDWICH



Peppermint Brownie Sandwich image

I found this recipe in a cookbook and changed it up to fit the holiday season. The best thing about this dessert is that it only requires three ingredients.-Lisa Varner, Charleston, South Carolina

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 12 servings.

Number Of Ingredients 3

1 package fudge brownie mix (8-inch square pan size)
2 pints peppermint ice cream, softened
Whipped cream and peppermint candies, optional

Steps:

  • Line two 9-in. cake pans with parchment paper; coat with cooking spray and set aside. Prepare brownie batter according to package directions. Pour into prepared pans. , Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., Remove parchment paper. Place one brownie layer in an ungreased 9-in. springform pan. Spread with ice cream. Place remaining brownie layer, crumb side down, over ice cream. Cover and freeze for 4 hours or until firm., Remove from the freezer 15 minutes before serving. Remove sides of pan. Garnish with whipped cream and peppermint candies if desired.

Nutrition Facts : Calories 332 calories, Fat 16g fat (5g saturated fat), Cholesterol 35mg cholesterol, Sodium 206mg sodium, Carbohydrate 45g carbohydrate (31g sugars, Fiber 1g fiber), Protein 4g protein.

PEPPERMINT BROWNIES



Peppermint Brownies image

These crowd-pleasing treats start with a dense, chewy brownie that's topped with a layer of creamy peppermint filling, dark chocolate glaze, and a sprinkle of crushed peppermints. For the cleanest slices, chill the finished brownies thoroughly, then use a warm knife to slice them. Dip the knife blade into hot water and wipe it dry with a kitchen towel between each cut, and you'll be rewarded with clean layers of chocolate, peppermint and glaze. It's fine to sub chocolate chips for the chopped chocolate, just make sure they are fully melted before proceeding.

Provided by Erin Jeanne McDowell

Categories     snack, cookies and bars, finger foods, dessert

Time 1h15m

Yield 15 servings (one 9-by-13-inch pan)

Number Of Ingredients 20

Nonstick cooking spray
10 ounces/285 grams semisweet chocolate, chopped (or semisweet chocolate chips)
8 ounces/225 grams unsalted butter (2 sticks), cut into 1-inch pieces
1 cup/220 grams light brown sugar
1/2 cup/100 grams granulated sugar
3 large eggs
2 teaspoons vanilla extract
1 1/2 cups/190 grams all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
2 1/2 cups/310 grams confectioners' sugar
2/3 cup/160 milliliters sweetened condensed milk
3/4 teaspoon peppermint extract
1/2 teaspoon vanilla extract
Pinch of fine sea salt
6 ounces/170 grams semisweet chocolate, chopped (or semisweet chocolate chips)
1/4 cup/60 milliliters heavy cream
1 tablespoon unsalted butter
Pinch of fine sea salt
1/2 cup/95 grams crushed peppermints or candy canes

Steps:

  • Heat the oven to 350 degrees. Lightly grease a 9-by-13-inch pan with nonstick spray, and line with parchment paper, leaving a 1 1/2-inch overhang on both sides (this will help you remove the brownies from the pan later).
  • Make the brownies: Place a medium heat-safe bowl over a medium pot of simmering water. Place the chocolate, butter, brown sugar and granulated sugar into the bowl. Heat, stirring frequently, until the mixture is evenly melted. The mixture will be grainy; that's O.K.
  • Whisk the eggs into the chocolate mixture one at a time, then whisk in the vanilla extract. Add the flour, baking powder and salt and mix with a silicone spatula just until incorporated. Pour into the prepared pan and spread into an even layer.
  • Bake the brownies until a toothpick inserted into the center comes out with a few moist crumbs, 30 to 35 minutes. Cool completely.
  • Make the peppermint filling: In the bowl of an electric mixer fitted with the paddle attachment, on medium-low, mix the confectioners' sugar, sweetened condensed milk, peppermint extract, vanilla extract and salt to combine. When the mixture appears well combined, scrape down the bowl well once, then mix on medium speed for 2 to 3 minutes. During mixing, the mixture will appear light and fluffy, but when you stop, it may look softer and more liquid. That's O.K.
  • Spread the peppermint mixture over the surface of the cooled brownies and spread into an even layer. (It will be stiff but spreadable.) Transfer to the refrigerator and chill for 15 minutes.
  • While the brownies chill, make the glaze: Place a medium heat-safe bowl over a medium pot of simmering water. Place the chocolate, cream, butter and salt in the bowl. Heat, stirring frequently, until the mixture is evenly melted. (Alternatively, this can be done in the microwave in a microwave-safe container in 15-second increments until fully melted.) Let the glaze cool for 5 minutes.
  • Pour the glaze over the chilled brownies and spread into an even layer. Sprinkle the crushed peppermints evenly over the surface. Return to the refrigerator to chill until the chocolate is fully set, about 45 minutes more.
  • Use the parchment paper to lift the brownies out of the pan and use a sharp knife to cut them into 15 even pieces. For cleanest slices, dip the knife into warm water and dry with a clean towel in between each cut. Store in an airtight container at room temperature for up to one week.

MERINGUE TORTE WITH PEPPERMINT CREAM



Meringue Torte with Peppermint Cream image

The mother of my brother-in-law, Bill, often made this melt-in-your-mouth torte. A few years after she passed away, I surprised him by serving it at Christmas. He was delighted.-Christine Venzon, Peoria, Illinois

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 8 servings.

Number Of Ingredients 13

3 large egg whites
1 teaspoon water
1 teaspoon white vinegar
1 teaspoon vanilla extract
Dash salt
2 drops red food coloring, optional
1 cup sugar
1/2 cup semisweet chocolate chips
1 teaspoon shortening
1 cup heavy whipping cream
2/3 cup crushed soft peppermint candies
Chocolate curls
Additional crushed soft peppermint candies

Steps:

  • Let egg whites stand at room temperature 30 minutes. Add water, vinegar, extract, salt and, if desired, food coloring; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved., Preheat oven to 300°. With a pencil, draw three 8x5-in. rectangles on parchment. Place paper, pencil marks down, on baking sheets. Spread meringue evenly over each rectangle., Bake 20 minutes. Turn oven off; leave meringues in oven for 1-1/2 hours. Remove from oven; cool on baking sheets. When cooled completely, remove meringues from paper., In a microwave, melt chocolate and shortening; stir until smooth. Spread a third of the chocolate mixture over each meringue. In a large bowl, beat cream until stiff peaks form; fold in peppermint candies., Place a chocolate-covered meringue on a serving plate; top with a third of the peppermint cream. Repeat layers twice. Top with chocolate curls and additional crushed candies.

Nutrition Facts : Calories 304 calories, Fat 15g fat (9g saturated fat), Cholesterol 41mg cholesterol, Sodium 52mg sodium, Carbohydrate 43g carbohydrate (41g sugars, Fiber 1g fiber), Protein 2g protein.

CHOCOLATE BROWNIE TORTE



Chocolate Brownie Torte image

One rainy day, with nothing on hand but a box of brownie mix, I decided to experiment..the result this easy yummy torte! People will think you spent hours creating this beautiful 4 layer torte, but really ou only spent 1. The thick brownie contrasts beautifully with the mint whipped filling making a perfect dessert!

Provided by Crunchycookie23

Categories     Dessert

Time 50m

Yield 1 pie, 8-10 serving(s)

Number Of Ingredients 8

1 (21 ounce) box plain chocolate brownie mix (or extra chewy if desired)
1 egg (as directed on brownie mix)
1/4 cup water (as directed on brownie mix)
1/3 cup oil (as directed on brownie mix)
1/2 pint heavy whipping cream
1 teaspoon vanilla
3 tablespoons confectioners' sugar (plus more to taste)
2 teaspoons peppermint extract (plus more to taste) (optional)

Steps:

  • Prepare brownies according to box, however pour the mix into two round 8 by 8 cake pans. Make sure you grease the pans, and bake according to box. (Use the time that is on the box for the 8 by 8 pans) The mix isn't supposed to fill the pans completely, just about halfway.
  • After taking out the brownies, and letting them cool completely, you can start the whipped filling. Begin by setting a large bowl and the beaters into your freezer for a couple of minutes.
  • Pour heavy cream into the chilled bowl and beat on high untill it begins to thicken.
  • Add the sugar, the vanilla, and the peppermint extract if desired. Beat the mixture untll, light and fluffy, and resembles whipped cream.
  • Remove one brownie from pan, and set on a platter. Thickly cover it with whipped filling, then but the other brownie on top, cover that one too.
  • Decorate top with shavened chocolate or mint leaves.
  • ENJOY!

Nutrition Facts : Calories 547.6, Fat 32.5, SaturatedFat 10.4, Cholesterol 67.2, Sodium 259.3, Carbohydrate 64.4, Sugar 3.1, Protein 4.5

PEPPERMINT AND CHOCOLATE BROWNIES



Peppermint and Chocolate Brownies image

We make these each year for our church's Christmas program! Everybody there waits for them, and they are gone in 10 minutes or less!

Provided by Madison

Categories     Desserts     Cookies     Brownie Recipes     Chocolate Brownie Recipes

Time 1h15m

Yield 24

Number Of Ingredients 11

4 eggs
1 (16 ounce) can chocolate syrup (such as Hershey's®)
1 cup all purpose flour
1 cup white sugar
½ cup butter, softened
1 teaspoon vanilla extract
½ teaspoon salt
2 cups confectioners' sugar
½ cup butter, melted
2 tablespoons milk
½ teaspoon peppermint extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x16-inch baking dish.
  • Beat eggs, chocolate syrup, flour, white sugar, 1/2 cup softened butter, vanilla extract, and salt together in a bowl until smooth; pour into prepared dish.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Cool in the pan completely, at least 30 minutes.
  • Beat confectioners' sugar, 1/2 cup melted butter, milk, and peppermint extract together in a bowl until smooth; spread over the cooled brownies. Wait for frosting to set before cutting to serve, about 10 minutes.

Nutrition Facts : Calories 221.9 calories, Carbohydrate 34.6 g, Cholesterol 47.7 mg, Fat 8.7 g, Fiber 0.6 g, Protein 2 g, SaturatedFat 5.2 g, Sodium 127.4 mg, Sugar 27.5 g

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PEPPERMINT BROWNIES - URBAN FOODIE KITCHEN
2019-12-15  · Make the frosting. In a large bowl, beat the cream cheese and butter with a hand mixer until smooth and creamy. Add the sugar and vanilla. Beat on low speed for about 30 seconds until the sugar starts to blend.
From urbanfoodiekitchen.com
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