Peppermint Cream Brownie Torte

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

Yield: 9 servings

Ingredients

Brownie

• 1 (1 pound 6.5 ounce) box Betty Crocker Original Supreme brownie mix (with chocolate syrup pouch)
• 1/4 cup water
• 1/3 cup vegetable oil
• 2 eggs

Peppermint Cream

• 1/2 cup whipping (heavy) cream
• 1/2 (8 ounce) package cream cheese, softened
• 1/4 cup powdered sugar
• 1/2 teaspoon peppermint extract

Dark Chocolate Ganache

• 1/4 cup whipping (heavy) cream
• 1/2 cup semisweet chocolate chips

Chocolate Trees

• 1 cup semisweet chocolate chips
• 1 teaspoon shortening

Instructions

1. Heat oven to 350 degrees F. Line rectangular pan, 13 x 9 x 2 inches, with 17 x 12-inch piece of foil. Grease bottom only of foil with shortening.
2. Make brownie mix as directed on package using water, oil and eggs. Spread batter in pan. Bake as directed.
3. Cool completely in pan on wire rack, about 1 hour.
4. Meanwhile, in medium bowl, beat 1/2 cup whipping cream with electric mixer on high speed until soft peaks form; set aside.
5. 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.
6. 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.
7. Remove brownies from pan, using foil to lift. Cut brownies crosswise to make 3 equal rectangles. Trim sides if desired.
8. To assemble torte, place 1 brownie rectangle on serving platter; spread with 2/3 cup Peppermint Cream. Top with second brownie rectangle; spread with Dark Chocolate Ganache. Top with third brownie rectangle; spread with remaining cream. Refrigerate uncovered until serving.
9. 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 a 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.
10. Just before serving, sprinkle torte with candies and arrange Chocolate Trees on top.
11. Store covered in refrigerator.

Notes

For a sparkling finish, sprinkle white decorator sugar crystals over the torte.

Nutrition

Per serving: Calories 540 (Calories from Fat 235); Total Fat 26g (Saturated Fat 11g, Trans Fat ncg); Cholesterol 85mg; Sodium 300mg; Total Carbohydrate 70g (Dietary Fiber 0g, Sugars ncg); Protein 6g

Percent Daily Value*: Vitamin A 10%; Vitamin C 0%; Calcium 6%; Iron 6%

Exchanges: nc Other Carbohydrate; nc Vegetable Carbohydrate Choices: nc

* Percent Daily Values are based on a 2,000 calorie diet.

Attribution

Recipe and photo used with permission from: Betty Crocker