Toffee Bar Brownie Torte Recipe
Toffee Bar Brownie Torte Recipe photo by Taste of Home
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Toffee Bar Brownie Torte Recipe

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Heads will turn when you serve this showstopping cake. The mild espresso frosting nicely complements the bittersweet brownie layers.—Megan Byers, Wichita, Kansas
TOTAL TIME: Prep: 45 min. Bake: 25 min. + cooling
MAKES:16 servings
TOTAL TIME: Prep: 45 min. Bake: 25 min. + cooling
MAKES: 16 servings


  • 2 cups butter, cubed
  • 16 ounces bittersweet chocolate, chopped
  • 3 cups sugar
  • 8 eggs, lightly beaten
  • 2 teaspoons vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 cup instant espresso powder
  • 4 teaspoons boiling water
  • 3 cups heavy whipping cream
  • 1 cup confectioners' sugar, divided
  • 3 teaspoons vanilla extract, divided
  • 2 cartons (8 ounces each) Mascarpone cheese
  • 1/8 teaspoon salt
  • 1 package (8 ounces) toffee bits

Nutritional Facts

1 slice: 1101 calories, 85g fat (48g saturated fat), 303mg cholesterol, 417mg sodium, 84g carbohydrate (64g sugars, 3g fiber), 12g protein.


  1. Grease three 9-in. round baking pans and line with parchment paper; set aside. In a large saucepan, melt butter and chocolate over low heat, stirring often. Remove from the heat; cool.
  2. In a large bowl, whisk the sugar, eggs, vanilla and chocolate mixture until smooth. Stir in flour and salt until blended. Pour into prepared pans.
  3. Bake at 350° for 24-28 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  4. In a small bowl, dissolve espresso powder in boiling water. In a large bowl, beat cream until soft peaks form. Add 1/3 cup confectioners' sugar, 1 teaspoon vanilla and 2 tablespoons espresso liquid; beat until stiff peaks form. Reserve 1 cup for filling; refrigerate remaining mixture for frosting.
  5. In another large bowl, combine the cheese, salt, and remaining confectioners' sugar, vanilla and espresso liquid; beat on medium speed for 2 minutes or until fluffy. Fold in reserved whipped cream mixture.
  6. Place one brownie layer on a serving plate; spread with half of the filling. Repeat layers. Top with third brownie layer; frost top and sides of torte with chilled whipped cream mixture. Sprinkle toffee bits over top and sides of torte. Store in the refrigerator. Yield: 16 servings.
To Make Ahead: Brownie layers can be made a day in advance. Store each layer in a resealable plastic bag at room temperature.
Originally published as Toffee Bar Brownie Torte in Taste of Home Christmas Annual Annual 2012, p138

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