Best 4 Chocolate Brownie Torte Recipes

Indulge in the Decadence of Chocolate Brownie Torte: A Symphony of Chocolate Delights

Prepare to embark on a culinary journey that celebrates the rich and indulgent flavors of chocolate. The chocolate brownie torte, a masterpiece of confectionery art, awaits your taste buds with its symphony of textures and flavors. This divine dessert combines the fudgy decadence of a brownie with the elegance of a torte, resulting in a truly unforgettable experience. As you delve into this article, you'll discover not just one, but an array of delectable recipes that showcase the versatility of this classic dessert. From the classic chocolate brownie torte to innovative variations infused with unique flavors and textures, this collection has something for every chocolate lover. Get ready to tantalize your palate with a symphony of chocolate delights!

Let's cook with our recipes!

CHOCOLATE CHIP BROWNIE TORTE

Chocolate Chip Brownie Torte image

Smother layers of homemade chocolate brownie with chocolate chip-studded whipped cream for a one-of-a-kind dessert.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 4h5m

Yield 10

Number Of Ingredients 13

Ingredients

1 bag (12 oz) miniature semisweet chocolate chips (2 cups)
2/3 cup butter or margarine
1 1/2 cups granulated sugar
1 1/2 cups Gold Medal™ all-purpose flour
1/2 cup coarsely chopped nuts
1 teaspoon baking powder
1 teaspoon vanilla
1/2 teaspoon salt
4 eggs
2 cups whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla
2/3 cup reserved miniature semisweet chocolate chips

Steps:

Heat oven to 350°F. Line 15x10x1-inch pan with waxed paper or foil; grease with shortening. Reserve 1 cup of the chocolate chips for frosting and garnish.
In 3-quart saucepan, melt butter and remaining 1 cup chocolate chips over medium heat, stirring occasionally; remove from heat. Stir in granulated sugar, flour, nuts, baking powder, vanilla, salt and eggs. Spread evenly in pan.
Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; turn upside down onto cooling rack. Carefully remove waxed paper. Cool brownie completely, about 1 hour.
In medium bowl, beat whipping cream, powdered sugar and vanilla with electric mixer on high speed until stiff. Stir in 2/3 cup chocolate chips.
Cut brownie crosswise into 4 equal pieces, 10x3 3/4 inches. Trim off stiff edges of brownie if necessary. Place 1 piece on serving plate; spread about 3/4 cup frosting over top. Repeat twice. Top with remaining brownie piece. Frost sides and top with remaining frosting. Garnish with reserved 1/3 cup chocolate chips. Cover; refrigerate at least 2 hours until chilled but no longer than 48 hours. Store covered in refrigerator.

Nutrition Facts : Calories 710, Carbohydrate 71 g, Cholesterol 170 mg, Fat 7 1/2, Fiber 3 g, Protein 8 g, SaturatedFat 24 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 53 g, TransFat 1 g

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

Ingredients

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

CHOCOLATE BROWNIE TORTE WITH WHITE CHOCOLATE MOUSSE AND CARAMELIZED BANANAS

Chocolate Brownie Torte with White Chocolate Mousse and Caramelized Bananas image

Categories Cake Milk/Cream Chocolate Egg Dessert Bake Broil Kid-Friendly Banana Chill Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates

Yield Makes 12 servings

Number Of Ingredients 19

Ingredients

Brownie
Nonstick vegetable oil spray
1/4 cup (1/2 stick) butter
2 ounces unsweetened chocolate, chopped
1 ounce bittersweet (not unsweetened) or semisweet chocolate, chopped
2 large eggs
3/4 cup sugar
2 teaspoons vanilla extract
1/2 cup cake flour
Mousse
12 ounces good-quality white chocolate (such as Lindt or Baker's), chopped
1 1/2 cups chilled whipping cream
3 large egg whites
Caramelized bananas
Nonstick vegetable oil spray
4 firm but ripe bananas, peeled, cut diagonally into 1/2-inch-thick rounds
1/4 cup sugar
2 teaspoons fresh lemon juice
Bittersweet Chocolate Sauce

Steps:

For brownie:
Preheat oven to 350°F. Spray 9-inch-diameter springform pan with 2 3/4-inch-high sides with nonstick spray. Dust pan with flour. Stir butter and both chocolates in heavy small saucepan over low heat until melted and smooth. Cool to room temperature.
Using electric mixer, beat eggs and sugar in large bowl until thick, about 5 minutes. Beat in vanilla. Stir in chocolate mixture. Sift flour over and fold in. Transfer batter to prepared pan. Bake until tester inserted into center of brownie comes out with dry crumbs attached, about 18 minutes. Cool completely in pan on rack.
For mousse:
Stir white chocolate and 3/4 cup cream in heavy medium saucepan over low heat just until white chocolate is melted. Cool completely.
Beat remaining 3/4 cup cream in another large bowl until peaks form. Using clean dry beaters, beat egg whites in medium bowl until stiff but not dry. Gently fold whites, then whipped cream, into white chocolate mixture. Spoon mousse atop brownie in pan; smooth top. Cover torte and refrigerate overnight.
For caramelized bananas:
Preheat broiler. Line heavy large baking sheet with foil. Spray foil with nonstick spray. Toss banana slices with sugar and lemon juice in large bowl to coat; arrange in single layer on prepared baking sheet. Broil until bananas begin to caramelize, about 3 minutes. Cool completely.
Release pan sides from torte. Transfer torte to platter. Top with caramelized bananas. Serve with chocolate sauce.

CHOCOLATE CHIP BROWNIE TORTE

Chocolate Chip Brownie Torte image

Smother layers of homemade chocolate brownie with chocolate chip-studded whipped cream for a one-of-a-kind dessert.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 4h5m

Yield 10

Number Of Ingredients 13

Ingredients

1 bag (12 oz) miniature semisweet chocolate chips (2 cups)
2/3 cup butter or margarine
1 1/2 cups granulated sugar
1 1/2 cups Gold Medal™ all-purpose flour
1/2 cup coarsely chopped nuts
1 teaspoon baking powder
1 teaspoon vanilla
1/2 teaspoon salt
4 eggs
2 cups whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla
2/3 cup reserved miniature semisweet chocolate chips

Steps:

Heat oven to 350°F. Line 15x10x1-inch pan with waxed paper or foil; grease with shortening. Reserve 1 cup of the chocolate chips for frosting and garnish.
In 3-quart saucepan, melt butter and remaining 1 cup chocolate chips over medium heat, stirring occasionally; remove from heat. Stir in granulated sugar, flour, nuts, baking powder, vanilla, salt and eggs. Spread evenly in pan.
Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; turn upside down onto cooling rack. Carefully remove waxed paper. Cool brownie completely, about 1 hour.
In medium bowl, beat whipping cream, powdered sugar and vanilla with electric mixer on high speed until stiff. Stir in 2/3 cup chocolate chips.
Cut brownie crosswise into 4 equal pieces, 10x3 3/4 inches. Trim off stiff edges of brownie if necessary. Place 1 piece on serving plate; spread about 3/4 cup frosting over top. Repeat twice. Top with remaining brownie piece. Frost sides and top with remaining frosting. Garnish with reserved 1/3 cup chocolate chips. Cover; refrigerate at least 2 hours until chilled but no longer than 48 hours. Store covered in refrigerator.

Nutrition Facts : Calories 710, Carbohydrate 71 g, Cholesterol 170 mg, Fat 7 1/2, Fiber 3 g, Protein 8 g, SaturatedFat 24 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 53 g, TransFat 1 g

Tips:

Use high-quality chocolate for the best flavor. You can use bittersweet, semisweet, or dark chocolate, depending on your preference.
Do not overmix the batter. Overmixing will result in a tough, dense torte.
Bake the torte until a toothpick inserted in the center comes out with just a few moist crumbs attached. Do not overbake, or the torte will be dry.
Let the torte cool completely before frosting it. This will help the frosting to set properly.
If you are using a store-bought frosting, make sure it is thick enough to spread easily. You may need to add a little bit of powdered sugar or cornstarch to thicken it.
Garnish the torte with your favorite toppings, such as chocolate chips, chopped nuts, or whipped cream.

Conclusion:

This chocolate brownie torte is a rich, decadent dessert that is perfect for any occasion. It is easy to make and can be customized to your liking. With its fudgy texture and rich chocolate flavor, this torte is sure to be a hit with everyone who tries it.