Peppermint Cream Brownie Torte
Brownies get dressed for a party with layers of peppermint cream and decadent chocolate ganache.
SPECIAL TOUCH: For a sparkling finish, sprinkle white decorator sugar crystals over the torte.
- 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
- 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
- 1 cup semisweet chocolate chips
- 1 teaspoon shortening
- 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.
- Make brownie mix as directed on package using water, oil and eggs. Spread batter in pan. Bake as directed.
- Cool completely in pan on wire rack, about 1 hour.
- Meanwhile, in medium bowl, beat 1/2 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.
- 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.
- Remove brownies from pan, using foil to lift. Cut brownies crosswise to make 3 equal rectangles. Trim sides if desired.
- 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.
- 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.
Yield: 9 servings
Nutrition Information: 1 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.
Recipe and photo used with permission from: