Raspberry Chocolate Brownie Torte
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 Simply Kierste style, it won’t take you all day to make. ☺ This Raspberry Chocolate Brownie Torte is layers of rich & chocolate-y brownie and fresh whipped cream, then balanced with the perfect tartness of raspberries. It is DIVINE. And SO easy.
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!!! Honestly, you just can’t get any easier than this, and if you’re looking for an extra special dessert, look no farther!
Just make a box of brownies (Ghirardelli is my go-to) or your favorite brownie recipe, but 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 so they don’t burn or get crispy, which will happen if you don’t, since there’s less batter in each baking dish. I actually used a gluten-free brownie mix for this batch, and since it 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 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! Melt some chocolate chips or baking chocolate and drizzle over the top of the torte, and a little on the plate.
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. You could even make the brownies the day or night before, then just quickly assemble before your party or dinner, making it even easier to have an elegant and scrumptious dessert. YUM!!!! enjoy!!!
Ingredients
- 1 prepared brownie mix or favorite brownie recipe
- Heavy cream
- Raspberries
- Chocolate Chips or Chocolate Baking Squares
Instructions
- Just make a box of brownies (Ghirardelli is my go-to) 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. I actually used a gluten-free brownie mix for this batch, and since it called for an 8x8 pan, I used a 9x13 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, 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 to top it all off! Melt some chocolate chips or baking chocolate and drizzle over the top of the torte, and a little on the plate.
