Best 2 Peppermint Cream Brownie Torte Recipes
Peppermint cream brownie torte is a decadent and delicious dessert that is perfect for any occasion. This rich and creamy treat is made with a layer of fudgy chocolate brownie, a layer of peppermint cream cheese, and a layer of whipped cream, all topped with a chocolate ganache and crushed peppermint candies. If you're looking for a dessert that will wow your friends and family, this peppermint cream brownie torte is sure to do the trick.
Check out the recipes below so you can choose the best recipe for yourself!
PEPPERMINT CREAM BROWNIE TORTE
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
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
PEPPERMINT CREAM BROWNIE TORTE
Brownies get dressed for a party with layers of peppermint cream and decadent chocolate ganache.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h25m
Yield 9
Number Of Ingredients 10
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
Tips:
- Ensure all ingredients are at room temperature, especially butter and eggs. This helps ensure smooth and even blending. - Use high-quality chocolate chips or bars for the best flavor and texture. - Line your baking pan with parchment paper for easy removal of the torte. - Do not over-mix the batter. Over-mixing can result in a tough, dense torte. - Bake the torte until a toothpick inserted into the center comes out with just a few moist crumbs attached. Over-baking will result in a dry torte. - Allow the torte to cool completely before frosting. This helps prevent the frosting from melting. - If desired, chill the torte before serving. This will firm up the frosting and make it easier to slice.Conclusion:
With a rich and decadent blend of chocolate and peppermint, the Peppermint Cream Brownie Torte is an indulgent treat perfect for any occasion. Its moist and fluffy interior, combined with the creamy and refreshing frosting, makes it a symphony of flavors that will tantalize your taste buds. Whether you're a seasoned baker or a novice in the kitchen, this recipe provides detailed and easy-to-follow instructions to guide you through the process of creating this culinary masterpiece. So gather your ingredients, preheat your oven, and embark on a journey to experience the delightful combination of chocolate and peppermint in every bite of this irresistible torte.
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