X Treme Chocolate Mint Brownie Torte Recipes

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CHOCOLATE BROWNIE TORTE



Chocolate Brownie Torte image

One rainy day, with nothing on hand but a box of brownie mix, I decided to experiment..the result this easy yummy torte! People will think you spent hours creating this beautiful 4 layer torte, but really ou only spent 1. The thick brownie contrasts beautifully with the mint whipped filling making a perfect dessert!

Provided by Crunchycookie23

Categories     Dessert

Time 50m

Yield 1 pie, 8-10 serving(s)

Number Of Ingredients 8

1 (21 ounce) box plain chocolate brownie mix (or extra chewy if desired)
1 egg (as directed on brownie mix)
1/4 cup water (as directed on brownie mix)
1/3 cup oil (as directed on brownie mix)
1/2 pint heavy whipping cream
1 teaspoon vanilla
3 tablespoons confectioners' sugar (plus more to taste)
2 teaspoons peppermint extract (plus more to taste) (optional)

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!

Nutrition Facts : Calories 547.6, Fat 32.5, SaturatedFat 10.4, Cholesterol 67.2, Sodium 259.3, Carbohydrate 64.4, Sugar 3.1, Protein 4.5

CLASSIC MINT CHOCOLATE BROWNIES



Classic Mint Chocolate Brownies image

Thick and fudgy brownies layered with sweet mint frosting and easy chocolate ganache. The classic mint chocolate combination!

Provided by Sally

Categories     Brownies

Time 6h

Number Of Ingredients 16

1 cup (230g) unsalted butter
8 ounces semi-sweet chocolate, coarsely chopped
1 and 1/2 cups (300g) granulated sugar
1/2 cup (100g) packed light brown sugar
4 large eggs, at room temperature
2 teaspoons pure vanilla extract
1/2 teaspoon salt
1/2 cup + 3 Tablespoons (86g) all-purpose flour (spoon & leveled)
1/4 cup (21g) natural unsweetened cocoa powder
1/2 cup (115g) unsalted butter, softened to room temperature
2 cups (240g) confectioners' sugar
2 Tablespoons (30ml) milk
1 and 1/4 teaspoons peppermint extract*
optional: 1 drop liquid or gel green food coloring
1/2 cup (115g) unsalted butter
1 heaping cup (around 200g) semi-sweet chocolate chips

Steps:

  • Melt the butter and chopped chocolate in a medium saucepan on medium heat, stirring constantly, about 5 minutes. Or melt in a medium microwave safe bowl in 20 second increments, stirring after each, in the microwave. Remove from the heat, pour into a large mixing bowl, and allow to slightly cool for 10 minutes.
  • Adjust the oven rack to the lower third position and preheat oven to 350°F (177°C). Line the bottom and sides of a 9×13 baking pan* with aluminum foil or parchment paper, leaving an overhang on all sides. Set aside.
  • Whisk the granulated and brown sugars into the cooled chocolate/butter mixture. Add the eggs, one at a time, whisking until smooth after each addition. Whisk in the vanilla. Gently fold in the salt, flour, and cocoa powder. Pour batter into the prepared baking pan and bake for 35-36 minutes or until the brownies begin to pull away from the edges of the pan. A toothpick inserted in the center should come out with only a few moist crumbs when the brownies are done. All ovens are different, so keep an eye on them after 30 minutes and use the toothpick test to see when yours are finished. Allow the brownies to cool completely in the pan set on a wire rack. Once completely cooled, lift the foil out of the pan using the overhang on the sides. Place the whole thing on a baking sheet as you make the frosting. Do not cut into squares yet.
  • In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until smooth and creamy, about 2 minutes. Add the confectioners' sugar and milk. Beat for 2 minutes on low speed, then increase to high speed and beat for 1 additional minute. Add the peppermint extract and food coloring (if using) and beat on high for 1 full minute. Taste and add a drop or two more peppermint extract if desired. Frost cooled brownies, that you placed on the baking sheet, and place the baking sheet in the refrigerator. This allows the frosting to "set" on top of the brownies which makes spreading the chocolate layer easy. Keep in the refrigerator for at least 1 hour and up to 4 hours.
  • Melt the butter and chocolate chips in a medium saucepan on medium heat, stirring constantly, about 5 minutes. Or melt in a medium microwave safe bowl in 20 second increments, stirring after each, in the microwave. Once melted and smooth, pour over mint layer. Gently spread with a knife or offset spatula. Place the brownies, that are still on the baking sheet, in the refrigerator and chill for 1 hour (and up to 4 hours or even overnight) to set the chocolate.
  • Once chilled, remove from the refrigerator and cut into squares. For neat cutting, make very quick cuts, using a very sharp large knife, and wiping the knife off with a paper towel between each cut. Brownies are OK at room temperature for a few hours. Cover tightly and keep leftovers in the refrigerator for up to 5 days.

PEPPERMINT CREAM BROWNIE TORTE



Peppermint Cream Brownie Torte image

Brownies get dressed for a party with layers of peppermint cream and decadent chocolate ganache.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h25m

Yield 9

Number Of Ingredients 10

1 box (18.3 oz) 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

Steps:

  • Heat oven to 350°F. Line 13x9-inch pan with foil, letting foil hang 2 inches over ends of pan. Grease bottom and sides of foil with shortening or cooking spray. Make brownie batter as directed on box for cakelike brownies. Spread in pan. Bake 22 to 25 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely on cooling rack, about 1 hour.
  • Meanwhile, 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.
  • In medium bowl, beat 2/3 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; refrigerate until ready to use.
  • Using foil to lift, remove brownies from pan, and peel foil away. Cut brownies crosswise to make 3 equal rectangles. Trim sides if desired.
  • To assemble torte, place 1 brownie rectangle on serving platter; spread with 3/4 cup of the Peppermint Cream. Top with second brownie rectangle; spread with Chocolate Ganache. Top with third brownie rectangle; spread with remaining Peppermint 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.

Nutrition Facts : Calories 680, Carbohydrate 73 g, Cholesterol 110 mg, Fat 8, Fiber 3 g, Protein 6 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 55 g, TransFat 1/2 g

GHIRARDELLI TRIPLE CHOCOLATE TORTE (VERY EASY)



Ghirardelli Triple Chocolate Torte (Very Easy) image

When I need to impress, this is one of my "go to" recipes. So rich, thick, chocolaty and decadent. When served with fresh raspberries or strawberries, it rivals anything served in fine restaurants. No need to tell anyone how very easy it is to prepare. Great for Valentines Day or that special anniversary. I've used the left-over...

Provided by Family Favorites

Categories     Chocolate

Time 1h5m

Number Of Ingredients 8

FOR THE TORTE:
1 box ghirardelli triple chocolate brownie mix (see photo below)
1/3 cup water
1/3 cup vegetable oil
1 egg
FOR THE CHOCOLATE FUDGE TOPPING:
1 cup ghirardelli semi-sweet chocolate chips
1/2 cup whipping cream, unwhipped

Steps:

  • 1. Preheat oven to 325 degrees.
  • 2. For Torte: In medium bowl, combine brownie mix, water, oil, and egg until blended. Spoon batter into parchment-lined (bottom only, sides greased) or well greased 9" round cake pan. Bake 45-50 minutes. Cool 10 minutes and invert onto serving plate.
  • 3. For Chocolate Fudge Topping: Place chocolate chips in small bowl. Heat whipping cream to just under boiling and pour over chocolate chips. Stir until chocolate chips have melted and mixture is smooth. Spread warm topping over top and sides of torte. Chill until set. Store in refrigerator.
  • 4. Garnish with fresh raspberries and/or thinned raspberry jam on plate when serving. Left over whipping cream, whipped, and chocolate shavings are always a welcome addition! Enjoy!

CHOCOLATE MINT TORTE



Chocolate Mint Torte image

I love rich and easy desserts. To be honest, I haven't made this one yet, but I have all the ingredients. I'm planning on making this one for a special dinner later. I wanted to post it so I'd have the recipe handy when I make it.

Provided by Redneck Epicurean

Categories     Cheesecake

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 7

15 cream-filled chocolate sandwich cookies, finely chopped
3 tablespoons butter, melted
2/3 cup mint chocolate chips, melted and slightly cooled
2 (8 ounce) packages cream cheese, softened
1/2 cup powdered sugar
1/4 cup milk
1 (8 ounce) container whipped topping, thawed

Steps:

  • Combine the butter and chopped cookies and press into the bottom of a springform pan. Refrigerate.
  • Place the chocolate chips in a microwave-safe bowl and heat on high for 1 1/2 minutes, stirring every 30 seconds until smooth. Cool slightly. Mix in the milk until creamy.
  • Beat together the powdered sugar and cream cheese until smooth. Stir in the chocolate mixture.
  • Reserve 1/2 cup of the whipped topping. Fold in the remaining whipped topping into the cream cheese mixture. Spread onto the refrigerated crust. Place back in the refrigerator for 30 minutes.
  • When serving, remove the collar from the pan. Serve with the remaining whipped topping.

Nutrition Facts : Calories 334.5, Fat 25.9, SaturatedFat 15.1, Cholesterol 65.1, Sodium 222.3, Carbohydrate 23.6, Fiber 0.9, Sugar 16.7, Protein 4.8

X-TREME CHOCOLATE DOUBLE-NUT CARAMEL LADYFINGER TORTE RECIPE COURTESY SOUTHERN LIVING MAGAZINE



X-Treme Chocolate Double-Nut Caramel Ladyfinger Torte Recipe courtesy Southern Living Magazine image

Provided by Food Network

Categories     dessert

Time 1h40m

Yield 12 servings

Number Of Ingredients 10

1 1/2 cups semisweet chocolate morsels
2 (3-ounce) packages ladyfingers
1 (13-ounce) jar hazelnut spread
20 individually wrapped caramel candies
2 1/3 cups whipping cream
1 1/2 cups chopped pecans
1/3 cup confectioners' sugar plus 2 tablespoons
1 (8-ounce) package cream cheese, softened
2 tablespoons crème de cacao
3 (1-ounce) semisweet chocolate baking squares

Steps:

  • Microwave chocolate morsels on high for 90 seconds or until melted, stirring at 30 second intervals; cool 5 minutes, and set aside.
  • Split ladyfingers, and stand halves around edge of a 9-inch springform pan, placing rounded sides against pan; line bottom of pan with remaining halves. Reserve remaining ladyfingers for another use. Spread hazelnut spread evenly over ladyfingers on bottom of pan.
  • Cook caramels and 1/3 cup whipping cream in a medium saucepan over low heat, stirring constantly, just until melted. Stir in pecans until coated; spoon caramel mixture evenly over hazelnut spread.
  • Beat 1/3 cup confectioners' sugar and cream cheese in a medium bowl at medium speed with an electric mixer until fluffy. Add crème de cacao; beat until blended. Beat in melted morsels until blended.
  • Beat remaining 2 cups whipping cream in a medium bowl at medium speed with an electric mixer until stiff; fold into cream cheese mixture, and spoon evenly over caramel layer in pan.
  • Shave baking squares with a vegetable peeler evenly on top. Sprinkle evenly with 2 tablespoons confectioners' sugar. Chill 1 hour before serving.

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