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Tuxedo Brownie Torte recipe

This brownie torte is all dressed up andready to party!

Recipe: Tuxedo Brownie Torte

1 (approximately 22-ounce) package fudgebrownie mix
1/2 cup water
1/2 cup vegetable oil
1 large egg
1 (10-ounce) package frozen raspberries
1 tablespoon granulated sugar
1 tablespoon cornstarch
1 cup fresh red raspberries
1 (8-ounce) package cream cheese, softened
1/3 cup powdered sugar
2 tablespoons white creme de cacao
1 cup vanilla flavored chips, melted
1 cup heavy whipping cream, whipped
1 tablespoon chocolate candy bar, grated

  • Preheat oven to 350°F (175°C).Prepare pan as directed on brownie mix package.
  • In a bowl, combine fudge brownie mix,water, oil, and egg. Blend well then spread in the prepared pan.Bake for 38 to 45 minutes, or until the center is set. Cool.
  • Meanwhile, process frozen raspberriesin a food processor until pureed. Strain to remove the seeds.
  • In a saucepan, combine sugar and cornstarch.Gradually add the raspberry puree and mix well. Bring to a boiland cook until the mixture is clear, stirring constantly.
  • Cool for 5 minutes then spread over thebrownie mixture to within 1/2-inch of the edge. Garnish withfresh red raspberries then refrigerate.
  • In a medium bowl, combine softened creamcheese, powdered sugar, and white creme de cacao; beat untilsmooth. Stir in melted vanilla chips and beat until smooth. Foldin cream whipped until stiff. Cover and refrigerate for 45 minutes.Pipe or spread over the raspberries. Sprinkle with grated chocolatecandy bar.

    Makes 8 servings.

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