CHOCOLATE CHIP BROWNIE TORTE

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Chocolate Chip Brownie Torte image

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

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 4h5m

Yield 10

Number Of Ingredients 13

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
2 cups whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla
2/3 cup reserved miniature semisweet chocolate chips

Steps:

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 710, Carbohydrate 71 g, Cholesterol 170 mg, Fat 7 1/2, Fiber 3 g, Protein 8 g, SaturatedFat 24 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 53 g, TransFat 1 g

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