Chocolate Chip Brownie Torte

Chocolate Chip Brownie Torte

Smother layers of homemade chocolate brownie with chocolate chip-studded whipped cream for a one-of-a-kind dessert.

Prep Time

30

Minutes

Total Time

4:05

Hrs:Mins

Makes

10

servings

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
  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.
Makes 10 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Storage
Store the torte tightly wrapped in the freezer for up to two months.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 710
    • (Calories from Fat 390),
  • Total Fat 43g
    • (Saturated Fat 24g,
    • Trans Fat 1g),
  • Cholesterol 170mg;
  • Sodium 300mg;
  • Total Carbohydrate 71g
    • (Dietary Fiber 3g,
    • Sugars 53g),
  • Protein 8g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 0 Fruit;
    • 4 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 1/2 High-Fat Meat;
    • 7 1/2 Fat;
    Carbohydrate Choices:
    • 5;
    *Percent Daily Values are based on a 2,000 calorie diet.