Peppermint Cream Brownie Torte

Name: Peppermint Cream Brownie Torte
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 9
Cuisine: American
Ingredients: 1 box (1 lb 2.4 oz) Betty Crocker® Original Supreme Premium brownie mix; 1 packages (8-ounce size) cream cheese, softened; 1 teaspoons peppermint extract; 59 milliliters powdered sugar; 237 milliliters semisweet chocolate chips; 1 teaspoon shortening; 59 milliliters whipping (heavy) cream

Peppermint Cream Brownie Torte might be just the American recipe you are searching for. This recipe serves 9. One serving contains 450 calories, 5g of protein, and 22g of fat. This recipe covers 4% of your daily requirements of vitamins and minerals. If you have whipping cream, cream cheese, peppermint extract, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for Christmas. From preparation to the plate, this recipe takes around 2 hours.

Instructions

Heat oven to 350°F (325°F for dark or nonstick pan). Line13x9-inch pan with foil, letting foil hang 2 inches over ends of pan. Spray foil with cooking spray. Make brownie mix as directed on box for cakelike brownies.

Ingredients you will need

Cooking Spray

Brownie Mix

Equipment you will use

Aluminum Foil

Oven

Frying Pan

Spread batter in pan.

Ingredients you will need

Spread

Equipment you will use

Frying Pan

Bake 26 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour.

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Toothpicks

Oven

Frying Pan

Meanwhile, in medium bowl, beat 1/2 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.

Ingredients you will need

Cream

Whipped Cream

Cream Cheese

Peppermint

Equipment you will use

Hand Mixer

Bowl

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.

Ingredients you will need

Chocolate Chips

Whipping Cream

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Sauce Pan

Let stand at room temperature about 1 hour or until slightly thickened.

Remove brownies from pan, using foil to lift.

Equipment you will use

Aluminum Foil

Frying Pan

Cut brownies crosswise to make 3 equal rectangles. Trim sides if desired.

To assemble torte, place 1 brownie rectangle on serving platter; spread with 2/3 cup Peppermint Cream. Top with second brownie rectangle; spread with Dark Chocolate Ganache. Top with third brownie rectangle; spread with remaining cream. Refrigerate uncovered until serving.

Ingredients you will need

Dark Chocolate

Peppermint

Spread

Cream

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.

Ingredients you will need

Chocolate Chips

Shortening

French Fries

Equipment you will use

Cookie Cutter

Baking Sheet

Toothpicks

Sauce Pan

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.

Ingredients you will need

Chocolate