Tuxedo Frosted Brownies Recipes

FROSTED FUDGE BROWNIES

Frosted Fudge Brownies image

A neighbor brought over a pan of these rich fudge brownies along with the recipe when I came home from the hospital with our baby daughter. I asked her how to make brownie frosting like that, and I've made them ever since for family occasions, potlucks and parties at work. -Sue Soderlund, Elgin, Illinois

Provided by Taste of Home

Categories Desserts

Time 35m

Yield 2 dozen.

Number Of Ingredients 14

Ingredients

1 cup plus 3 tablespoons butter, cubed
3/4 cup baking cocoa
4 large eggs, room temperature
2 cups sugar
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon vanilla extract
FROSTING:
6 tablespoons butter, softened
2-2/3 cups confectioners' sugar
1/2 cup baking cocoa
1 teaspoon vanilla extract
1/4 to 1/3 cup 2% milk

Steps:

In a saucepan, melt butter. Remove from the heat. Stir in cocoa; cool. In a large bowl, beat eggs and sugar until blended. Combine flour, baking powder and salt; gradually add to egg mixture. Stir in vanilla and the cooled chocolate mixture until well blended. , Spread into a greased 13x9-in. baking pan. Bake at 350° until a toothpick inserted in the center comes out clean, 25-28 minutes (do not overbake). Cool on a wire rack. , For frosting, in a large bowl, cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in cocoa and vanilla. Add enough milk for the frosting to achieve spreading consistency. Spread over brownies. Cut into bars.

Nutrition Facts : Calories 277 calories, Fat 13g fat (8g saturated fat), Cholesterol 68mg cholesterol, Sodium 248mg sodium, Carbohydrate 39g carbohydrate (29g sugars, Fiber 1g fiber), Protein 3g protein.

TUXEDO BROWNIE TORTE

Tuxedo Brownie Torte image

Make and share this Tuxedo Brownie Torte recipe from Food.com.

Provided by Courtly

Categories Dessert

Time 1h40m

Yield 16 serving(s)

Number Of Ingredients 17

Ingredients

1 (19 1/2 ounce) package fudge brownie mix
1/2 cup oil
1/4 cup water
2 eggs
1 (10 ounce) package frozen raspberries in light syrup, thawed
1 tablespoon sugar
1 tablespoon cornstarch
1 cup fresh raspberries or 1 cup frozen raspberries, without syrup, thawed, drained on paper towel, serving 3 for garnish
1 (8 ounce) package cream cheese, softened
1/3 cup powdered sugar
2 tablespoons white Creme de Cacao, if desired
1 cup white vanilla chip, melted
1 cup whipping cream, whipped
1 tablespoon grated semisweet chocolate
3 whole fresh raspberries, if desired or
3 whole frozen raspberries, if desired
3 mint leaves, if desired

Steps:

Heat oven to 350. Grease bottom and sides of 9 or 10 inch springform pan. In large bowl, combine all brownie ingredients. Beat 50 strokes by hand. Spread batter in greased pan.
Bake at 350 for 40-45 minutes or until center is set. Cool 30 minutes. Run knife around sides of pan to loosen; remove sides of pan. Cool completely.
Place thawed raspberries in syrup in blender container or food processor bowl with metal blade. Cover; blend or process until pureed. Stain to remove seeds. In small saucepan, combine sugar and cornstarch. Gradually add raspberry puree; mix well. Bring to a boil; cook until mixture is clear, stirring constantly. Cool 5 minutes. Spread over brownie layer to within 1/2 inch of edges. Arrange 1 cup of fresh raspberries evenly over raspberry mixture; refrigerate.
In medium bowl, combine cream cheese, powdered sugar and creme de cacao; beat until smooth. Add melted vanilla chips; beat until smooth. Fold in whipped cream. Cover; refrigerate 45 minutes.
Stir topping mixture until smooth. Spread 1 1/2 cups of the topping over raspberries. Pipe or spoon on remaining topping.
Refrigerate at least 1 hour or until firm. Sprinkle grated chocolate in 1 inch border around outside edge of torte. Garnish center with 3 whole raspberries and 3 mint leaves. Store in refrigerator.

Nutrition Facts : Calories 419.5, Fat 25.8, SaturatedFat 10.9, Cholesterol 63.9, Sodium 167.3, Carbohydrate 43.7, Fiber 1.4, Sugar 31, Protein 4.7

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