Brownie Raspberry Torte Recipes

BROWNIE TORTE WITH RASPBERRY SAUCE

Steps:

• Heat oven to 400°F. Grease and flour round pan, 8x1 1/2 inches.
• In medium bowl, beat 1/2 cup sugar and the butter with electric mixer on medium speed until smooth. Stir in eggs and melted chocolate until smooth and blended. Stir in flour. Pour into pan.
• Bake 18 to 20 minutes or until toothpick inserted in center of torte comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely, about 1 hour.
• Meanwhile, add enough water to reserved juice to measure 1 1/4 cups. In 1 1/2-quart saucepan, mix 1/4 cup sugar and the cornstarch. Stir in juice mixture and raspberries. Heat to boiling over medium heat, stirring frequently. Boil and stir 1 minute; cool. Strain sauce through a strainer to remove seeds. Serve torte with sauce.

RASPBERRY BROWNIE DESSERT

Steps:

• Prepare and bake brownies according to package directions, using a greased 13x9-in. baking pan. Cool completely on a wire rack. , In a small bowl, combine 1 cup cream and pudding mix; stir for 2 minutes or until very thick. In a small bowl, beat remaining cream until stiff peaks form; fold into pudding. Carefully spread over brownies; top with pie filling. Cover and refrigerate for at least 2 hours before cutting.

BROWNIE TORTE

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.

BROWNIE-RASPBERRY TORTE

Steps:

• Heat oven to 350°F Chill a bowl for the whipping cream.
• Grease bottom only of a 9" spring form pan, AND line an 8" square pan with foil; grease bottom.
• Prepare brownie mix as directed. Divide batter between two pans.
• Bake 20-25 minutes or until toothpick 2 inches from edge comes out clean. Cool. completely.
• Raspberry Mixture: Mix sugar and cornstarch in saucepan. Stir in thawed raspberries and liqueur. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute. Cool to room temperature.
• Remove brownies from square pan. Cut into 24 rectangles (2 1/2" x 1"). Sprinkle with powdered sugar.
• Release spring form pan and loosen only around the edges of the brownie bottom. Reattach the side of the spring form pan. With spring form pan fully assembled, arrange the brownie rectangles vertically with the powdered sugar side facing outside (against the pan side).
• Note: I had a tough time getting the brownie rectangles to stand up. Don't worry about it, prop them against the side of the pan. When you add the raspberry filling, you can use it to hold the brownies in place.
• Beat 3 1/2 cups whipping cream in a chilled bowl on high until stiff. Fold cooled raspberry mixture into whipped cream. Spoon into center of brownie pan.
• Refrigerate 4 hours (but not longer than 24 hours). When ready to serve, remove spring form ring and garnish with Cool Whip and fresh raspberries.

BEST EVER CHOCOLATE RASPBERRY BROWNIES

Steps:

• Heat oven to 180C/160C fan/gas 4. Line a 20 x 30cm baking tray tin with baking parchment. Put the chocolate, butter and sugar in a pan and gently melt, stirring occasionally with a wooden spoon. Remove from the heat.
• Stir the eggs, one by one, into the melted chocolate mixture. Sieve over the flour and cocoa, and stir in. Stir in half the raspberries, scrape into the tray, then scatter over the remaining raspberries. Bake on the middle shelf for 30 mins or, if you prefer a firmer texture, for 5 mins more. Cool before slicing into squares. Store in an airtight container for up to 3 days.

GLUTEN-FREE BROWNIE GANACHE TORTE WITH RASPBERRIES

Steps:

• Heat oven to 350°F. Spray bottom only of 8-inch springform pan with cooking spray.
• In medium bowl, stir brownie mix, butter and eggs until well blended. Spread in pan.
• Bake 26 to 29 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean; cool 10 minutes. Run knife around edge of pan to loosen; remove side of pan. Cool completely, about 1 hour.
• In 1-quart saucepan, heat whipping cream over medium-low heat until hot. Remove from heat; stir in chocolate chips until melted and smooth. Let stand 15 minutes to thicken. Carefully pour chocolate mixture onto top center of brownie; spread just to edge. Cut into wedges. Serve with raspberries.

BROWNIE TORTE

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.