With layers of brownie, whipped cream, and fresh raspberries, Individual Chocolate Raspberry Torte Brownies are simple and easy to make, but look like you spent all day in the kitchen! Perfect for Valentine’s Day and anytime.
Ooooh la la! I’ve got a fancy dessert for you…just perfect for Valentine’s Day, or any other time you really want to impress. And in Old Salt Farm style, it won’t take you all day to make! Chocolate Raspberry Torte Brownies are layers of rich and chocolatey brownies and fresh whipped cream, then balanced with the perfect tartness of raspberries. It is divine. Looks so fancy. And SO easy you won’t believe it!
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Valentine’s Day is right around the corner, and along with Pink Hot Chocolate, Layered Heart Brownies, and Cherry Vanilla Floats, these Chocolate Raspberry Torte Brownies are at the top of my list to make. It’s a great dessert to serve to your family, special valentine, or at a Valentine party. They might look fancy, but don’t let that fool you–this is not a recipe that will keep you in the kitchen all day.
A torte usually refers to layers of cake, and you could certainly do that instead, but I’m a brownie lover, and I thought the extra gooey-ness of them would be fabulous…and it IS!!! I also made individual tortes, which makes them extra fun to serve. Honestly, you just can’t get any easier than this, and if you’re looking for an extra special dessert, look no farther. It’s perfect for the holiday, and any time!
You can either go the semi-homemade route and use a boxed brownie mix, or make your own favorite brownie recipe. I’ve done it both ways, and you can’t go wrong either way. You could even use unfrosted store bought brownies if you were in a huge hurry.
A denser brownie works best for this recipe, as opposed to one that’s super gooey and fudgy–it won’t hold up as well when you’re stacking each layer.
- Brownies (1-9×13 boxed mix, or favorite recipe)
- Heavy cream
- Powdered sugar
- Fresh raspberries
The number of brownie tortes you can make will depend on how big of a biscuit cutter or cookie cutter you use. Mine is around 2.5 inches in diameter, and I can usually get around 6 brownie tortes out of a batch. You could also choose to do only two layers, which would give you a few more.
If you need more than that, double your recipe and bake in a half sheet baking pan.
To make those cute scalloped edges, use a biscuit cutter with fluted edges. Adds a little flair to the presentation in a super easy way!
You’ll need two 9×13 baking pans if you want to bake them at the same time. The brownies need to be on the thinner side. You could also use a larger baking dish, like a 10×15 jellyroll pan.
I typically use a biscuit cutter, but cookie cutters will work too. If you have a set of either one, that works well, because you have size options.
TIP: Metal baking pans are better for baking brownies, as opposed to glass baking dishes.
How to make
Make a box of brownies (Ghirardelli is my go-to, or the Hershey Triple Chocolate from Sam’s Club) or your favorite brownie recipe.
Divide the batter evenly and bake it in two separate baking dishes (or one larger dish), so the brownies will be thin. Make sure you alter the baking time listed on the box or recipe, so they don’t burn or get crispy. This will likely happen if you don’t, since there’s less batter in each baking dish. I’ve also used a gluten-free brownie mix, which called for an 8×8 pan. I used a 9×13 baking dish instead, and it worked perfectly!
While the brownies are baking, whip heavy cream until soft peaks form, then add powdered sugar to taste. I used 1 pint of cream, and added about 1/2 c. powdered sugar. Start slowly–a few tablespoons at a time–until it tastes right to you.
Once the brownies have cooled, use a biscuit cutter to cut circles out of them. Biscuit cutters work really well, and if the edges are fluted, giving it an even fancier look! If you don’t have them, you can always use a cookie cutter, or even a drinking glass.
Start with a brownie circle on the bottom of your serving plate, add a dollop of whipped cream and smooth to the edges of the brownie, add another brownie, then more whipped cream. One more brownie goes on top, with a little more whipped cream, and a few raspberries to top it all off. Sift powdered sugar over the whole dessert and plate.
TIP: You can also melt some chocolate chips or baking chocolate and drizzle over the top of the torte.
That’s it! I told you it was fast! The brownies bake faster because they’re thinner, and everything else can be prepped when they’re baking.
Once you cut out the brownie circles, use your fingers to slightly press down on the brownies. It’s easier to stack the brownies and whipped cream when they’re thinner. You’ll also get fewer brownie tortes, but it will work!
To prep these ahead of time, make your brownies the day before. (Even 2-3 days before if you keep them tightly covered.) An hour or so before serving, whip the cream and assemble the tortes. Refrigerate until ready to serve.
More dessert ideas
Chocolate Raspberry Torte BrowniesPIN RECIPE PRINT RECIPE
- Make a box of brownies or your favorite brownie recipe, but divide the batter evenly and bake in two separate baking dishes (or one larger dish), so the brownies will be thin.
- Make sure you alter the baking time so they don't burn or get crispy, which will happen if you don't, since there's less batter in each baking dish.
- While the brownies are baking, whip heavy cream until soft peaks form, then add powdered sugar to taste, adding it slowly–a couple of tablespoons at a time. I used 1 pint of heavy cream, and about 1/2 c. of powdered sugar.
- Once the brownies have cooled, use a biscuit cutter to cut circles out of them. Biscuit cutters work really well, and the edges are fluted, giving it an even fancier look! If you don't have them, you can always use a cookie cutter, or even a drinking glass.
- Start with a brownie circle on the bottom of each serving plate, add a dollop of whipped cream and smooth to the edges of the brownie, add another brownie, then more whipped cream. One more brownie goes on top, with a little more whipped cream, and a few raspberries. Sift powdered sugar over the top of the dessert and serving plate.
*Originally posted 2014—updated with new photos and details.