adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Peppermint Cream Brownie Torte
Peppermint Cream Brownie Torte
0 Likes
Prep Time:
1 hour
Total Time:
2 hours 25 minutes
Peppermint cream and rich chocolate ganache elevate classic brownies for a festive occasion.
Ingredients:
  • 1 box 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
Instructions:
  • Preheat oven to 350°F. Line a 13x9-inch pan with foil, leaving a 2-inch overhang. Grease foil with shortening or cooking spray. Prepare brownie batter as directed for cakelike brownies, spread in pan, and bake for 22-25 minutes until a toothpick inserted 2 inches from the side comes out almost clean. Allow to cool completely on a rack for about 1 hour.
  • In a 1-quart saucepan, gently warm 1/4 cup whipping cream over low heat until it's hot but not boiling. Take the pan off the heat and mix in 1/2 cup of chocolate chips until melted. Allow it to sit at room temperature for about 1 hour until it thickens slightly.
  • In a medium bowl, whip 2/3 cup of whipping cream with an electric mixer on high speed until soft peaks form. In another medium bowl, blend the remaining Peppermint Cream ingredients on low speed until smooth, then beat on medium speed. Gently fold the whipped cream into the cream cheese mixture and refrigerate until needed.
  • Gently lift the brownies out of the pan using the foil, then peel the foil away. Cut the brownies into 3 equal rectangles crosswise and trim the sides if you like.
  • Start by laying down one rich, chocolaty brownie layer on a lovely serving platter. Smoothly spread 3/4 cup of the luscious Peppermint Cream on top. Add another layer of brownie goodness. Cover it in decadent Chocolate Ganache. Finish with the final brownie layer and spread the rest of the irresistible Peppermint Cream on top. Let it chill, uncovered, in the refrigerator until you're ready to serve up a slice of perfection.
  • Line a cookie sheet with parchment paper. Trace 1 1/2- to 2-inch tree outlines with a toothpick, leaving a 1/2 inch space between each tree. Melt 1 cup chocolate chips and shortening in a saucepan over low heat. Transfer melted chocolate to a piping bag or plastic bag. Pipe chocolate over each tree outline, filling the center with squiggly lines. Refrigerate until hardened, then carefully remove the trees from the parchment paper. Chill until ready to serve.
  • Prior to serving, generously sprinkle the torte with candies and artfully place the Chocolate Trees on top. Keep the dessert covered in the refrigerator until ready to serve.

Similar Recipes