Brownie Torte Recipe
Brownie Torte Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
My mother-in-law first shared this recipe, and now it's often requested for birthdays and other special occasions. I like to serve it at Christmastime on an antique platter surrounded by ornaments for decoration. —Candace McClure, Brookville, IN
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 15 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 15 min. + cooling

Ingredients

  • 1 cup miniature semisweet chocolate chips
  • 2/3 cup butter, cubed
  • 4 large eggs
  • 1-1/2 cups sugar
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup coarsely chopped walnuts
  • FROSTING:
  • 2 cups heavy whipping cream
  • 1/4 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1 cup miniature semisweet chocolate chips
  • Additional miniature semisweet chocolate chips, optional

Directions

Preheat oven to 350°. Line a 15x10x1-in. baking pan with parchment paper.
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 15-20 minutes or until a toothpick inserted in the center comes out clean (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 one 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. Yield: 12 servings.
Originally published as Brownie Torte in Taste of Home Christmas Annual Annual 2016, p171

  • 1 cup miniature semisweet chocolate chips
  • 2/3 cup butter, cubed
  • 4 large eggs
  • 1-1/2 cups sugar
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup coarsely chopped walnuts
  • FROSTING:
  • 2 cups heavy whipping cream
  • 1/4 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1 cup miniature semisweet chocolate chips
  • Additional miniature semisweet chocolate chips, optional
  1. Preheat oven to 350°. Line a 15x10x1-in. baking pan with parchment paper.
  2. 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.
  3. Transfer to prepared pan. Bake 15-20 minutes or until a toothpick inserted in the center comes out clean (do not overbake). Cool 10 minutes. Invert onto a flat surface dusted with confectioners' sugar. Gently peel off paper. Cool completely.
  4. 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 one 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. Yield: 12 servings.
Originally published as Brownie Torte in Taste of Home Christmas Annual Annual 2016, p171

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