BROWNIE ICE CREAM TORTE
Use your favorite flavor of ice cream or a combination of ice creams to make this frozen dessert. For a thicker brownie crust, use 2 (8-inch) round cake pans; bake for 24 to 26 minutes and top with 6 cups of softened ice cream. Set up a dessert bar with ice cream toppings and syrups and extras such as fresh strawberries, sliced...
Provided by Jessica Kolb
Categories Desserts
Time 3h25m
Number Of Ingredients 4
Steps:
- 1. Heat oven to 350°F. Line 2 (9-inch) round cake pans with foil; grease bottoms only of foil with shortening or cooking spray.
- 2. Make brownie batter as directed on box. Divide batter evenly between pans. Bake 19 to 22 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely in pans, about 1 hour. Do not remove from pans.
- 3. Spread slightly softened ice cream evenly on brownies in pans. Freeze at least 2 hours until ice cream is firm.
- 4. Remove desserts from pans; remove foil. Place on serving plates. Cut each dessert into 8 wedges. Decorate with candy sprinkles and cherries. Store covered in freezer.
BROWNIE ICE CREAM CAKE
There's no better taste than the chocolatey madness of brownies, fudge, and ice cream made into a cake.
Provided by LIAGIBA
Categories Desserts Frozen Dessert Recipes Ice Cream Cake Recipes
Time 2h
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 9-inch cake pans.
- Combine the brownie mix, vegetable oil, water, and eggs in a mixing bowl; stir well with a spoon until thickened and smooth, about 1 minute. Spread the batter into the prepared cake pans.
- Bake in the preheated oven until set and browned, about 30 minutes. A toothpick inserted into the center of a pan should come out with moist crumbs. Let cool for 10 minutes in pans before removing to finish cooling on racks.
- After brownies are cool, remove ice cream from freezer and allow to soften for about 10 minutes. Meanwhile, pour sweetened condensed milk into a saucepan, and mix in the chocolate chips; heat over low heat, stirring constantly, just until chips have melted and the sauce is smooth. Remove from heat and allow to cool to barely warm temperature.
- Place one of the layers of brownies into the bottom of a 9-inch springform pan. Evenly spread the ice cream in a layer over the brownies; pour and spread half the chocolate sauce over the ice cream. Top with the other brownie layer, and drizzle the remaining sauce over the top. Freeze until ready to eat, at least 1 hour. Serve topped with whipped topping, if desired.
Nutrition Facts : Calories 1033.8 calories, Carbohydrate 117.8 g, Cholesterol 157.6 mg, Fat 59.6 g, Fiber 3.8 g, Protein 14 g, SaturatedFat 25.8 g, Sodium 362.7 mg, Sugar 60.8 g
FUDGE MINT ICE CREAM TORTE
A mix makes this fudgy and impressive torte extra easy!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h35m
Yield 16
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Line 3 (8-inch) round cake pans with foil; grease bottoms only of foil-lined pans. In large bowl, beat brownie mix, water, oil and eggs 50 strokes with spoon until dry particles are moistened. Spread batter evenly in pans.
- Bake 15 to 20 minutes. DO NOT OVERBAKE. Cool 15 minutes. Use foil to lift brownie layers from pans; place on cooling racks. Cool 30 minutes or until completely cooled. Place layers in freezer 1 to 2 hours for easier handling.
- Meanwhile, line 2 (8-inch) round cake pans with foil. Scoop and press ice cream evenly into pans, leveling tops. Freeze until firm.
- In 1-quart saucepan, heat half-and-half and 30 of the chocolate candies over low heat, stirring constantly, until candies are melted and sauce is smooth. Remove foil from brownie and ice cream layers. Place 1 brownie layer on serving plate; top with 1 ice cream layer. Repeat with remaining brownie and ice cream layers, ending with brownie layer. Spoon sauce over torte. Freeze at least 2 hours.
- Remove from freezer 10 minutes before serving. Cut remaining 8 candies in half diagonally; arrange candies on top outer edge of torte.
Nutrition Facts : Calories 400, Carbohydrate 49 g, Cholesterol 45 mg, Fat 4, Fiber 1 g, Protein 5 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 36 g
BROWNIE TORTE
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, Indiana
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Line a 15x10x1-in. baking pan with parchment., 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 until a toothpick inserted in the center comes out clean, 15-20 minutes (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 1 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.
Nutrition Facts : Calories 586 calories, Fat 38g fat (22g saturated fat), Cholesterol 134mg cholesterol, Sodium 258mg sodium, Carbohydrate 60g carbohydrate (45g sugars, Fiber 2g fiber), Protein 7g protein.
BROWNIE TORTE
This torte is delicious and very rich with a brownie-like texture studded with walnuts and topped with a chocolate glaze.
Provided by WILDFLOWER12
Categories Desserts Cakes Torte Recipes
Yield 12
Number Of Ingredients 13
Steps:
- Butter and flour a 9 inch round cake pan.
- In a pan over low heat, melt 1/2 cup butter and 1/2 cup light corn syrup.
- Stir in 1 cup chocolate chips until melted.
- Remove from heat and add sugar and eggs, and stir until blended.
- Stir in 1 teaspoon vanilla , flour, and nuts.
- Pour into pan. Bake at 350 degrees F (175 degrees C) for 30 minutes, or until center springs back when touched.
- Cool in pan 10 minutes. Then place on a cooling rack.
- To Make Glaze: Combine chocolate chips, 2 tablespoons butter or margarine and corn syrup in pan. Stir over low heat till chocolate chips are melted. Remove from heat. Stir in vanilla.
- Frost tops and sides of torte. Chill until set. Garnish with sliced strawberries.
Nutrition Facts : Calories 391 calories, Carbohydrate 44.8 g, Cholesterol 71.9 mg, Fat 23.7 g, Fiber 2.7 g, Protein 5.3 g, SaturatedFat 10.8 g, Sodium 98.2 mg, Sugar 25.6 g
BROWNIE TART
Provided by Geoffrey Zakarian
Categories dessert
Time 1h30m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Pre-heat the oven to 325 degrees F. Spray a fluted 9-inch tart pan with removable bottom with non-stick cooking spray.
- In a food processor add hazelnuts, unsweetened cocoa powder, salt and 1/4 cup of sugar and pulse until finely ground. Set aside.
- In a medium saucepan, melt unsalted butter over medium heat, then cook swirling the pan occasionally, until nutty-smelling and deep golden in color, about 5 minutes. Remove from heat and add the bittersweet chocolate chips. Let stand until melted, about 2 minutes. Whisk the butter and chocolate until smooth, scraping up any browned butter solids from the bottom of the pan. Let cool slightly.
- In a mixing bowl fitted with the whisk attachment, beat the eggs with the remaining 1 1/4 cups of sugar and coffee mixture on medium speed, about 5 minutes. With mixer on low, add the chocolate-butter mixture, followed by the cocoa-hazelnut mixture. With a spatula scrape batter into prepared pan and bake for about 35 minutes, or until the top is glossy and a toothpick inserted in the center comes out with a few moist crumbs. Let cool until slightly warm.
- Remove the outer ring from the tart pan. In the center of the tart, place the raspberries in a circle or in the shape of a heart. Garnish with sifted powdered sugar. Serve with ice cream.
INDULGENT BROWNIE TORTE
Triple your chocolate pleasure with three layers of frosted brownies topped with chocolate curls.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h45m
Yield 8
Number Of Ingredients 4
Steps:
- Heat oven to 350°F. Line 13x9-inch pan with foil so foil extends about 2 inches over sides of pan. Spray foil with cooking spray.
- Make brownies as directed on box for cakelike brownies in a 13x9-inch pan. Cool completely, about 1 1/2 hours. Remove from pan by lifting foil; peel foil away. Trim sides if desired. Cut brownie crosswise into thirds; place one piece on serving plate.
- Spoon frosting into microwavable bowl. Microwave uncovered on High 15 to 20 seconds; stir frosting until smooth.
- Pour 1/3 of the frosting over brownie piece on serving plate. Place another brownie piece on top; pour half of remaining frosting over second brownie piece. Top with remaining brownie piece; pour remaining frosting over top. Refrigerate 30 minutes to set. Garnish with chocolate curls. Store loosely covered.
Nutrition Facts : Calories 550, Carbohydrate 88 g, Cholesterol 55 mg, Fat 4, Fiber 2 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 66 g, TransFat 3 1/2 g
BROWNIE ICE CREAM TORTE
Source: Betty Crocker. This is such an easy recipe, that is very kid friendly. A nice change for a birthday celebration as well. You can use whatever kind of ice cream that you wish, and add different toppings, such as hot fudge sauce, strawberry topping, caramel topping, nuts, bananas, whipped topping......etc..... Note: cook time includes freeze time.
Provided by DoubleAs Mom
Categories Frozen Desserts
Time 3h25m
Yield 2 tortes, 16 serving(s)
Number Of Ingredients 4
Steps:
- Heat oven to 350°F Line 2 (9-inch) round cake pans with foil; grease bottoms only of foil with shortening or cooking spray.
- Make brownie mix as directed on box, using water, oil and eggs. Divide batter evenly between pans. Bake 22 to 26 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely in pans, about 1 hour. Do not remove from pans.
- Spread slightly softened ice cream evenly on brownies in pans. Freeze at least 2 hours until ice cream is firm.
- Remove desserts from pans; remove foil. Place on serving plates. Cut each dessert into 8 wedges. Decorate with candy sprinkles and cherries. Store covered in freezer.
Nutrition Facts : Calories 301.2, Fat 11.6, SaturatedFat 5.4, Cholesterol 29, Sodium 156.5, Carbohydrate 45.4, Fiber 0.6, Sugar 33.5, Protein 4
BROWNIE TORTE
Categories Cake Chocolate Dessert Bake Kid-Friendly Quick & Easy Walnut Potluck Gourmet Small Plates
Number Of Ingredients 8
Steps:
- Butter and flour an 8-inch round cake pan. In a small metal bowl set over barely simmering water melt 3/4 cup of the chocolate chips and the butter, stirring until the mixture is smooth. In a bowl whisk together the egg, the sugar, and the vanilla until the mixture is foamy, whisk in the chocolate mixture and a pinch of salt, whisking until the mixture is smooth, and fold in the flour, the remaining 1/4 cup chocolate chips, and the walnuts. Spoon the batter into the pan, spreading it evenly, and bake the torte in the middle of a preheated 350°F oven for 15 to 20 minutes, or until a tester comes out clean. Transfer the torte to a rack, let it cool for 10 minutes, and serve it warm, cut into wedges, with the ice cream.
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