Malibu Brownie Torte Recipes

CHOCOLATE BROWNIE TORTE

Steps:

• Prepare brownies according to box, however pour the mix into two round 8 by 8 cake pans. Make sure you grease the pans, and bake according to box. (Use the time that is on the box for the 8 by 8 pans) The mix isn't supposed to fill the pans completely, just about halfway.
• After taking out the brownies, and letting them cool completely, you can start the whipped filling. Begin by setting a large bowl and the beaters into your freezer for a couple of minutes.
• Pour heavy cream into the chilled bowl and beat on high untill it begins to thicken.
• Add the sugar, the vanilla, and the peppermint extract if desired. Beat the mixture untll, light and fluffy, and resembles whipped cream.
• Remove one brownie from pan, and set on a platter. Thickly cover it with whipped filling, then but the other brownie on top, cover that one too.
• Decorate top with shavened chocolate or mint leaves.
• ENJOY!

DOUBLE DECADENT BROWNIE TORTE

Steps:

• For cake:.
• Butter and flour a 9-inch round cake pan.
• In a saucepan, heat butter and corn syrup until butter is melted.
• Remove from heat and stir in chocolate chips; stir until chips are completely melted.
• Add sugar and eggs; stir until well blended.
• Stir in vanilla, flour, and nuts; mix until well blended.
• Pour batter into pan.
• Bake in a preheated 350° oven for 30 minutes, until center springs back when touched.
• Cool in pan 10 minutes; turn out of pan onto a rack and cool completely.
• For Glaze:.
• Combine chocolate chips, butter, and corn syrup in a saucepan.
• Stir over low heat until chocolate is completely melted.
• Remove from heat and stir in vanilla.
• Frost top and sides of torte.
• Chill until set. Cut into wedges; garnish with whipped cream, chocolate curls, and a few strawberries.
• Serve.

TUXEDO BROWNIE TORTE RECIPE - (5/5)

Steps:

• 1 Heat oven to 350. Grease bottom and sides of 9 or 10 inch springform pan. In large bowl, combine all brownie ingredients. Beat 50 strokes by hand. Spread batter in greased pan. 2 Bake at 350 for 40-45 minutes or until center is set. Cool 30 minutes. Run knife around sides of pan to loosen; remove sides of pan. Cool completely. 3 Place thawed raspberries in syrup in blender container or food processor bowl with metal blade. Cover; blend or process until pureed. Stain to remove seeds. In small saucepan, combine sugar and cornstarch. Gradually add raspberry puree; mix well. Bring to a boil; cook until mixture is clear, stirring constantly. Cool 5 minutes. Spread over brownie layer to within 1/2 inch of edges. Arrange 1 cup of fresh raspberries evenly over raspberry mixture; refrigerate. 4 In medium bowl, combine cream cheese, powdered sugar and creme de cacao; beat until smooth. Add melted vanilla chips; beat until smooth. Fold in whipped cream. Cover; refrigerate 45 minutes. 5 Stir topping mixture until smooth. Spread 1 1/2 cups of the topping over raspberries. Pipe or spoon on remaining topping. 6 Refrigerate at least 1 hour or until firm. Sprinkle grated chocolate in 1 inch border around outside edge of torte. Garnish center with 3 whole raspberries and 3 mint leaves. Store in refrigerator.

BROWNIE TORTE

Steps:

• Heat oven to 350 degrees.
• Line a 13x9 pan with foil, extending it 2 inches over the sides of the pan.
• Spray lightly with cooking spray.
• Stir together the mix, water, oil and eggs until well blended.
• Pour into prepared pan and bake according to package directions.
• Cool cpmpletely, about an hour.
• Remove from pan by lifting the foil.
• Cut brownie in half lengthwise.
• Peel one piece away from foil and place on a plate.
• Microwave frosting following directions on the tub.
• Pour half of frosting on top of brownie on the plate.
• Top with about half of the toffee pieces.
• Put other brownie half on top.
• Pour the rest of the frosting on top, spreading if necessary.
• Top with the other half of the toffee bits.
• *The original recipe did not call for toffee, but used 1/2 cup of chopped peanut butter cups on the top.