Strawberry Brownie Torte Recipes

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.

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.

STRAWBERRY TORTE

Steps:

• Preheat oven to 350 degrees. Butter and line a rimmed 15-by-10-by-1-inch jelly roll pan with parchment paper; set aside.
• In a large bowl, beat egg yolks and sugar together until light in color, about 1 minute; stir in 1/2 teaspoon vanilla. Add cake flour and baking powder; stir until well combined.
• In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites until stiff peaks form. Gently fold into flour mixture.
• Pour cake batter in prepared pan and spread evenly with a spatula or the back of a spoon. Transfer baking sheet to oven and bake until cake springs back when touched, about 20 minutes.
• Meanwhile, set 6 strawberries aside for garnish. Thinly slice remaining strawberries. Place heavy cream in the bowl of an electric mixer fitted with the paddle attachment; beat on medium speed. Slowly add remaining teaspoon vanilla and 2 tablespoons confectioners' sugar. Continue beating until soft peaks form. Set half of the whipped cream aside. Gently fold sliced strawberries into remaining half; set aside.
• Lay a clean kitchen towel flat on a work surface with one of the short ends facing you. Generously sprinkle dish towel with confectioners' sugar. Flip cake onto towel, remove baking sheet, and peel off parchment paper. Using the dish towel, roll cake away from you; let cool.
• Unroll cake. Evenly spread strawberry whipped-cream mixture over surface of the cake and re-roll. Transfer cake to a serving plate and evenly spread top and sides of cake with reserved whipped cream. Cut reserved whole strawberries in half lengthwise and place on top of cake for garnish.

CRANBERRY BROWNIE TORTE

Steps:

• In a large bowl, combine the brownie mix, eggs, oil and water. Fold in pecans. , Transfer to a greased 10-in. springform pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out with moist crumbs. Cool completely on a wire rack. , For filling, in a large bowl, beat the cream cheese, cranberry juice and sugar until smooth; set aside 1 cup whipped topping for garnish. Fold remaining topping into cream cheese mixture. , Carefully spread over brownie. Stir cranberry sauce; carefully spread over the filling. Garnish with reserved whipped topping and pecan halves if desired. Cover and refrigerate for at least 2 hours before serving. Refrigerate leftovers.

STRAWBERRY BROWNIE TORTE RECIPE

Steps:

• 1.) Grease two 9-inch round layer cake pans. Line with wax paper, extending up sides of pans; grease wax paper. 2.) Prepare brownie mix as package directs for cake-like brownies; Pour into prepared pans. Bake at 350º for 20 mins or until top springs back when touched. Let cool. 3.) In large bowl, mix sweetened condensed milk and water; beat in pudding mix. Chill 5 mins. Fold in whipped topping. 4.) Place one brownie layer on serving plate. Top with half each the pudding mixture and strawberries. Repeat, refrigerate leftovers.

INDULGENT BROWNIE TORTE

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.

STRAWBERRY BROWNIE TORTE

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.

STRAWBERRY BROWNIE SHORTCAKE

Steps:

• Preheat the oven to the temperature indicated on the brownie mix box. Spray 2 8" round cake pans with nonstick cooking spray. Divide the batter between the prepared pans and bake according to the box instructions. Let cool on wire racks, then turn out of the pans. If the top of the cakes are domed, slice the tops with a serrated knife so you have an even, flat, cake. Put 1 brownie cake on a serving platter to form the bottom layer.
• Fold the sour cream into the whipped cream. Spread the brownie with about half of the whipped cream mixture and half of the berries. Place the second brownie layer on top. Add a scoop of the whipped cream mixture and a few berries. Slice and serve with extra berries and whipped cream mixture.

STRAWBERRY BROWNIE TORTE

Steps:

• Preheat oven to 350 degrees F. Grease two 9-inch round layer cake pans. Line with wax paper, extending up sides of pans; grease wax paper.
• Prepare brownie mix as package directs for cake-like brownies; pour into prepared pans.
• Bake 20 minutes or until top springs back when touched. Cool.
• In large bowl, mix sweetened condensed milk and water; beat in pudding. Chill 5 minutes. Fold in whipped topping.
• Place one brownie layer on serving plate. Top with half each of pudding mixture and strawberries. Repeat layers. Drizzle with chocolate syrup. Store leftovers covered in refrigerator.

IMPRESSIVE STRAWBERRY BROWNIE TORTE

Steps:

• Grease or spray two 9-inch round cake pans and the line with parchment paper, extending paper up the sides of pans, then grease or spray paper.
• Prepare brownie mix by adding 2 tbls water, canola oil, and the 2 eggs - mixing evenly. Divide the batter evenly between the two prepared pans.
• Bake at 350F for 20 minutes or until top springs back when touched.
• Cool completely.
• In a large bowl, mix sweetened condensed milk and water.
• Beat in the pudding mix.
• Chill for 5 minutes.
• Fold in whipped topping.
• Place one brownie layer on a serving plate and top with half each of the pudding mixture and strawberries then repeat with the 2nd layer.
• Optional: drizzle top of cake with the melted chocolate to decorate a bit.
• Refrigerate any leftovers.

TREE-SHAPED BROWNIE TORTE

Steps:

• Heat oven to 350°F. Line 13x9 inch pan with foil, extending foil over sides of pan; grease foil. In large bowl, combine all brownie ingredients; beat 50 strokes with spoon. Spread batter in greased foil-lined pan.
• Bake at 350°F. for 31 to 33 minutes or until set. DO NOT OVERBAKE. Cool 30 minutes or until completely cooled. Freeze brownies 30 minutes.
• Meanwhile, in small saucepan, bring whipping cream to a boil. Remove from heat. Stir in chocolate chips until melted. Let stand about 30 minutes or until spreadable. In small bowl, blend all frosting ingredients except food color, adding enough milk for desired spreading consistency. Transfer 1/3 cup of the frosting to small bowl; add food color and stir to combine. Set aside.
• Using foil, lift brownies from pan; place on cutting board. To cut tree shape from brownies, start at center of 1 short side and make 2 diagonal cuts to corners of opposite short side, forming a triangular piece in center. (See diagram).
• Place 2 side pieces together on foil-lined serving tray to form tree shape. Spread with white frosting. Top with whole tree shape. Trim if necessary to line up edges.
• Spread glaze evenly over sides and top of brownie torte. Pipe yellow frosting on tree for garland. Immediately top with star candies and candy-coated chocolate pieces. Flatten gumdrop with rolling pin; cut into star shape. Place star on top of tree. Place candy bar pieces at base of tree for trunk. Let stand 15 minutes or until set.