Brownie Ice Cream Torte Food

BROWNIE ICE CREAM TORTE

Steps:

• Heat oven to 350°F. Line 2 (9-inch) round cake pans with foil; grease bottoms only of foil with shortening or cooking spray.
• Make brownie batter as directed on box. Divide batter evenly between pans. Bake 19 to 22 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely in pans, about 1 hour. Do not remove from pans.
• Spread slightly softened ice cream evenly on brownies in pans. Freeze at least 2 hours until ice cream is firm.
• Remove desserts from pans; remove foil. Place on serving plates. Cut each dessert into 8 wedges. Decorate with candy sprinkles and cherries. Store covered in freezer.

THE BEST FUDGY BROWNIES

Steps:

• Arrange a rack in the center of the oven and preheat to 350 degrees F. Spray a 13-by-9-inch baking pan, preferably metal, with nonstick baking spray. Line the pan with parchment paper leaving a 2-inch overhang on the longer sides. Lightly coat with nonstick spray.
• Melt the butter in a large saucepan over medium heat, swirling occasionally, until the butter is a deep golden color, about 5 minutes; the butter will hiss and spit as the whey evaporates so be careful. As the foam subsides the butter will go from a canary yellow color to golden. When it does, take it off the heat. Add the chocolate and cream to the butter and let it sit, stirring occasionally, until the chocolate is melted.
• Sift the flour and cocoa powder through a fine-mesh sieve into a medium bowl. Beat the granulated sugar, brown sugar, salt, vanilla, espresso powder and eggs in the bowl of a stand mixer fitted with the whisk attachment. Start on low speed and gradually increase to high speed until the eggs are pale, very thick and fluffy, about 8 minutes (start your timer when you get to high speed). Do not be tempted to skimp on the mix time; this step is key to getting the signature shiny, crackled brownie top. Reduce the speed to low and slowly pour the warm chocolate into the eggs; beat until completely incorporated. Gradually add the dry ingredients and beat until just combined; do not overmix. Use a rubber spatula to scrape the sides and bottom of the bowl and fold until the batter is completely combined.
• Scrape the batter into the prepared pan. Bake until the brownies are glossy and just barely firm, and an instant-read thermometer inserted into the center registers 205 degrees F, 25 to 35 minutes. Don't let the thermometer touch the bottom of the pan or you will get a much higher reading. (The cook time will be at the higher end of the range if using a glass or ceramic baking dish.)
• Let the brownies cool completely to allow the crumb to set before slicing, about 3 hours.
• Use an offset spatula to loosen the brownies from the sides of the pan. Use the parchment overhang to lift the brownies out of the pan. Remove the parchment and cut into 24 squares.

SPUMONI BROWNIE LUSH

Steps:

• Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
• Make brownie batter as directed on box for cakelike brownies. Spread in pan. Bake 22 to 25 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour.
• In medium bowl, beat cream cheese and powdered sugar with electric mixer on medium speed until smooth, scraping down sides of bowl frequently. Beat in pie filling and 1 1/2 cups of the whipped topping until blended. Spread over brownie.
• In another medium bowl, beat dry pudding mixes and milk with whisk about 2 minutes or until thick. Beat in 1/2 cup of the whipped topping. Spread over cream cheese layer. Drop remaining 2 cups whipped topping by spoonfuls over pudding layer; carefully spread. Cover and refrigerate 4 hours.
• When ready to serve, sprinkle nuts and cherries on top. In small microwavable bowl, microwave chocolate fudge topping uncovered on High 10 to 20 seconds or until thin enough to drizzle. Drizzle over bars. Cut into 6 rows by 4 rows. Cover and refrigerate any remaining pieces.

BROWNIE ICE CREAM TORTE

Steps:

• 1. Heat oven to 350°F. Line 2 (9-inch) round cake pans with foil; grease bottoms only of foil with shortening or cooking spray.
• 2. Make brownie batter as directed on box. Divide batter evenly between pans. Bake 19 to 22 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely in pans, about 1 hour. Do not remove from pans.
• 3. Spread slightly softened ice cream evenly on brownies in pans. Freeze at least 2 hours until ice cream is firm.
• 4. Remove desserts from pans; remove foil. Place on serving plates. Cut each dessert into 8 wedges. Decorate with candy sprinkles and cherries. Store covered in freezer.

BROWNIE TART

Steps:

• Pre-heat the oven to 325 degrees F. Spray a fluted 9-inch tart pan with removable bottom with non-stick cooking spray.
• In a food processor add hazelnuts, unsweetened cocoa powder, salt and 1/4 cup of sugar and pulse until finely ground. Set aside.
• In a medium saucepan, melt unsalted butter over medium heat, then cook swirling the pan occasionally, until nutty-smelling and deep golden in color, about 5 minutes. Remove from heat and add the bittersweet chocolate chips. Let stand until melted, about 2 minutes. Whisk the butter and chocolate until smooth, scraping up any browned butter solids from the bottom of the pan. Let cool slightly.
• In a mixing bowl fitted with the whisk attachment, beat the eggs with the remaining 1 1/4 cups of sugar and coffee mixture on medium speed, about 5 minutes. With mixer on low, add the chocolate-butter mixture, followed by the cocoa-hazelnut mixture. With a spatula scrape batter into prepared pan and bake for about 35 minutes, or until the top is glossy and a toothpick inserted in the center comes out with a few moist crumbs. Let cool until slightly warm.
• Remove the outer ring from the tart pan. In the center of the tart, place the raspberries in a circle or in the shape of a heart. Garnish with sifted powdered sugar. Serve with ice cream.

PEPPERMINT CREAM BROWNIE TORTE

Steps:

• Heat oven to 350°F. Line 13x9-inch pan with foil, letting foil hang 2 inches over ends of pan. Grease bottom and sides of foil with shortening or cooking spray. Make brownie batter as directed on box for cakelike brownies. Spread in pan. Bake 22 to 25 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely on cooling rack, about 1 hour.
• Meanwhile, in 1-quart saucepan, heat 1/4 cup whipping cream over low heat until hot but not boiling; remove from heat. Stir in 1/2 cup chocolate chips until melted. Let stand at room temperature about 1 hour or until slightly thickened.
• In medium bowl, beat 2/3 cup whipping cream with electric mixer on high speed until soft peaks form; set aside. In medium bowl, beat remaining Peppermint Cream ingredients on low speed until blended; beat on medium speed until smooth. Gently stir whipped cream into cream cheese mixture; refrigerate until ready to use.
• Using foil to lift, remove brownies from pan, and peel foil away. Cut brownies crosswise to make 3 equal rectangles. Trim sides if desired.
• To assemble torte, place 1 brownie rectangle on serving platter; spread with 3/4 cup of the Peppermint Cream. Top with second brownie rectangle; spread with Chocolate Ganache. Top with third brownie rectangle; spread with remaining Peppermint Cream. Refrigerate uncovered until serving.
• Meanwhile, place a piece of cooking parchment or waxed paper on cookie sheet. Draw 1 1/2- to 2-inch tree outlines or trace around 2-inch tree-shaped cookie cutter, leaving 1/2 inch space between each tree. Center toothpick at bottom of and 1/2 inch into each tree outline. In 1-quart saucepan, heat 1 cup chocolate chips and the shortening over low heat, stirring constantly, until chips are melted. Pour chocolate into decorating bag fitted with plain tip or resealable plastic bag; snip one corner. Starting at top of each tree outline, pipe chocolate over tree and end of toothpick within tree; fill center with random, squiggly lines. Refrigerate until chocolate hardens. Gently remove trees from paper; refrigerate until serving.
• Just before serving, sprinkle torte with candies and arrange Chocolate Trees on top. Store covered in refrigerator.

FUDGE MINT ICE CREAM TORTE

Steps:

• Heat oven to 350°F. Line 3 (8-inch) round cake pans with foil; grease bottoms only of foil-lined pans. In large bowl, beat brownie mix, water, oil and eggs 50 strokes with spoon until dry particles are moistened. Spread batter evenly in pans.
• Bake 15 to 20 minutes. DO NOT OVERBAKE. Cool 15 minutes. Use foil to lift brownie layers from pans; place on cooling racks. Cool 30 minutes or until completely cooled. Place layers in freezer 1 to 2 hours for easier handling.
• Meanwhile, line 2 (8-inch) round cake pans with foil. Scoop and press ice cream evenly into pans, leveling tops. Freeze until firm.
• In 1-quart saucepan, heat half-and-half and 30 of the chocolate candies over low heat, stirring constantly, until candies are melted and sauce is smooth. Remove foil from brownie and ice cream layers. Place 1 brownie layer on serving plate; top with 1 ice cream layer. Repeat with remaining brownie and ice cream layers, ending with brownie layer. Spoon sauce over torte. Freeze at least 2 hours.
• Remove from freezer 10 minutes before serving. Cut remaining 8 candies in half diagonally; arrange candies on top outer edge of torte.

INDULGENT BROWNIE TORTE

Steps:

• Heat oven to 350°F. Line 13x9-inch pan with foil so foil extends about 2 inches over sides of pan. Spray foil with cooking spray.
• Make brownies as directed on box for cakelike brownies in a 13x9-inch pan. Cool completely, about 1 1/2 hours. Remove from pan by lifting foil; peel foil away. Trim sides if desired. Cut brownie crosswise into thirds; place one piece on serving plate.
• Spoon frosting into microwavable bowl. Microwave uncovered on High 15 to 20 seconds; stir frosting until smooth.
• Pour 1/3 of the frosting over brownie piece on serving plate. Place another brownie piece on top; pour half of remaining frosting over second brownie piece. Top with remaining brownie piece; pour remaining frosting over top. Refrigerate 30 minutes to set. Garnish with chocolate curls. Store loosely covered.

BROWNIE TORTE

Steps:

• Butter and flour an 8-inch round cake pan. In a small metal bowl set over barely simmering water melt 3/4 cup of the chocolate chips and the butter, stirring until the mixture is smooth. In a bowl whisk together the egg, the sugar, and the vanilla until the mixture is foamy, whisk in the chocolate mixture and a pinch of salt, whisking until the mixture is smooth, and fold in the flour, the remaining 1/4 cup chocolate chips, and the walnuts. Spoon the batter into the pan, spreading it evenly, and bake the torte in the middle of a preheated 350°F oven for 15 to 20 minutes, or until a tester comes out clean. Transfer the torte to a rack, let it cool for 10 minutes, and serve it warm, cut into wedges, with the ice cream.

MOCHA BROWNIE TORTE

Steps:

• Preheat oven to 350 degrees.
• Lightly grease 2- 8 inch round cake pans.
• Line each with a wax paper circle and grease again.
• Combine brownie mix, eggs and water and mix well.
• Stir in pecans.
• Spread batter evenly in the prepared pans.
• Bake for 15 to 18 minutes.
• Cool for 5 minutes and remove from pans to cool completely on racks.
• Peel waxed paper from layers.
• Beat whipping cream until foamy.
• Gradually add sugar and coffee, beating until stiff peaks form.
• Spread whipped cream mixture on bottom brownie layer.
• Top with remaining layer and finish frosting sides and top with whipped cream mixture.
• Chill until serving time.

BROWNIE TORTE

Steps:

• Preheat oven to 350°. Line a 15x10x1-in. baking pan with parchment., In a microwave, melt chocolate chips and butter; stir until smooth. Cool slightly. In a large bowl, beat eggs and sugar. Stir in chocolate mixture. In another bowl, mix flour, baking powder and salt; gradually add to chocolate mixture, mixing well. Fold in walnuts., Transfer to prepared pan. Bake until a toothpick inserted in the center comes out clean, 15-20 minutes (do not overbake). Cool 10 minutes. Invert onto a flat surface dusted with confectioners' sugar. Gently peel off paper. Cool completely., In a bowl, beat cream, confectioners' sugar and vanilla until stiff peaks form. Fold in chocolate chips. Trim cake edges; cut crosswise into fourths. Place 1 layer on a serving plate; top with 3/4 cup frosting. Repeat twice. Top with remaining layer. Frost top, sides and ends of cake. If desired, sprinkle with additional chocolate chips. Store in the refrigerator.

MALIBU BROWNIE TORTE

Steps:

• Preheat oven to 350 F degrees.
• Spray 9-inch springform pan.
• Combine 1/2 of the package of brownie mix and 1/3 cup water. Stir just until the dry ingredients are moistened. Reserve remaining brownie mix for another use.
• Pour batter into springform pan. Bake 18-20 minutes, or until the edges pull away slightly from the pan. Let cool in pan on wire rack.
• Spread 1/2 cup fudge topping over brownie.
• In large bowl, combine ice cream, chocolate morsels, and rum. Stir well.
• Spread ice cream mixture over brownie. Freeze 2 hours, or until firm.
• To serve, remove torte from pan. Drizzle remaining 1/4 cup fudge topping over the torte. Sprinkle with the toasted coconut. Garnish with strawberries, if desired.

BROWNIE ICE CREAM CAKE

Steps:

• Heat oven to 350°F. Line 2 (9-inch) round cake pans with foil; grease bottoms only with shortening or cooking spray.
• Make brownie batter directed on box. Divide batter evenly between pans. Bake 19 to 22 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely in pans, about 1 hour. Do not remove from pans.
• Spread slightly softened ice cream evenly on brownies in pans. Freeze at least 2 hours or until ice cream is firm.
• Remove desserts from pans; remove foil. Place on serving plates. Cut each dessert into 8 wedges. Drizzle each wedge with hot fudge topping. Decorate with candy sprinkles and cherries. Store covered in freezer.

ICE CREAM TORTE

Steps:

• Set aside 1 cup of cookie crumbs.
• Mix together remaining crumbs with melted butter.
• Press mixture into the bottom of a large pan.
• Spread vanilla ice cream evenly on top of crumb mixture.
• Freeze pan for 30 minutes.
• Spread warmed hot fudge evenly on top of vanilla ice cream.
• Freeze pan for 30 minutes.
• Spread strawberry ice cream evenly on top of fudge in pan.
• Freeze for 30 minutes more.
• Top strawberry ice cream with strawberry topping and freeze for 30 minutes more.
• Cover top of torte with whipped topping and sprinkle with reserved crumbs, and place strawberries on top.
• Freeze for 30 minutes more before serving.

BROWNIE ICE CREAM TORTE

Steps:

• Heat oven to 350°F Line 2 (9-inch) round cake pans with foil; grease bottoms only of foil with shortening or cooking spray.
• Make brownie mix as directed on box, using water, oil and eggs. Divide batter evenly between pans. Bake 22 to 26 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely in pans, about 1 hour. Do not remove from pans.
• Spread slightly softened ice cream evenly on brownies in pans. Freeze at least 2 hours until ice cream is firm.
• Remove desserts from pans; remove foil. Place on serving plates. Cut each dessert into 8 wedges. Decorate with candy sprinkles and cherries. Store covered in freezer.