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Prep 30min
Total4hr5min
Servings10
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Ingredients
Brownie
1
bag (12 oz) miniature semisweet chocolate chips (2 cups)
2/3
cup butter or margarine
1 1/2
cups granulated sugar
1 1/2
cups Gold Medal™ all-purpose flour
1/2
cup coarsely chopped nuts
1
teaspoon baking powder
1
teaspoon vanilla
1/2
teaspoon salt
4
eggs
Chocolate Chip Cream Frosting
2
cups whipping cream
1/4
cup powdered sugar
1
teaspoon vanilla
2/3
cup reserved miniature semisweet chocolate chips
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Steps
1
Heat oven to 350°F. Line 15x10x1-inch pan with waxed paper or foil; grease with shortening. Reserve 1 cup of the chocolate chips for frosting and garnish.
2
In 3-quart saucepan, melt butter and remaining 1 cup chocolate chips over medium heat, stirring occasionally; remove from heat. Stir in granulated sugar, flour, nuts, baking powder, vanilla, salt and eggs. Spread evenly in pan.
3
Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; turn upside down onto cooling rack. Carefully remove waxed paper. Cool brownie completely, about 1 hour.
4
In medium bowl, beat whipping cream, powdered sugar and vanilla with electric mixer on high speed until stiff. Stir in 2/3 cup chocolate chips.
5
Cut brownie crosswise into 4 equal pieces, 10x3 3/4 inches. Trim off stiff edges of brownie if necessary. Place 1 piece on serving plate; spread about 3/4 cup frosting over top. Repeat twice. Top with remaining brownie piece. Frost sides and top with remaining frosting. Garnish with reserved 1/3 cup chocolate chips. Cover; refrigerate at least 2 hours until chilled but no longer than 48 hours. Store covered in refrigerator.
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Store the torte tightly wrapped in the freezer for up to two months.
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