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Peppermint Cream Brownie Torte

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  • Prep 30 min
  • Total 60 min
  • Servings 9
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Brownies get dressed up in layers of peppermint cream and decadent chocolate frosting.
Created Aug 25, 2009
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  • 2 pkgs (each 550g) Betty Crocker* Frosted Supreme Brownie Mix with Creamy Deluxe Frosting Pouch
  • 2/3 cups (150 mL) water
  • 1/2 cup (125 mL) vegetable oil
  • 2 eggs

  • 1/2 cup (125 mL) whipping cream
  • 1/2 pkg (250 g) cream cheese, softened
  • 1/4 cup (50 mL) icing sugar
  • 1/2 tsp (2 mL) peppermint extract

  • 1 cup (250 mL) semi-sweet chocolate chips
  • 1 tsp (5 mL) shortening or oil
  • Peppermint candies, crushed


  • 1
    Heat oven to 350°F (180°C) for shiny metal pans or 325°F (160°C) for dark or non-stick baking pans. Line 9x13-inch (22x33 cm) rectangular baking pan with parchment paper, letting paper hang 2-inches (5 cm) over short ends of pan.
  • 2
    Stir brownie mix, water, oil and eggs in large bowl until well blended. Spread in pan. Bake 30 to 35 minutes or until toothpick inserted 2-inches (5 cm) from side of pan comes out almost clean. Cool completely, about 1 hour, on cooling rack.
  • 3
    Meanwhile, in medium bowl, beat 1/2 cup (125 mL) 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.
  • 4
    Remove brownies from pan, using parchment paper to lift. Cut brownies crosswise to make equal rectangles. Trim sides if necessary.
  • 5
    To assemble torte, place 1 brownie rectangle on serving platter; spread with 2/3 cup (150 mL) Peppermint Cream. Top with second brownie rectangle; spread with frosting from frosting pouch. Top with third brownie rectangle; spread with remaining cream. Refrigerate uncovered until serving.
  • 6
    Meanwhile, place a piece of parchment or waxed paper on baking sheet. Draw 11/2 to 2-inch (3.5 to 5 cm) tree outlines or trace around 2-inch (5 cm) tree-shaped cookie cutter, leaving 1/2-inch (1 cm) space between each tree. Centre toothpick at bottom of and 1/2 -inch (1 cm) into each tree outline. In small saucepan, heat 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 centre with random, squiggly lines. Refrigerate until chocolate hardens. Gently remove trees from paper; refrigerate until serving.
  • 7
    Just before serving, sprinkle torte with crushed peppermint candies and arrange Chocolate Trees on top. Store covered in refrigerator.

Expert Tips

  • Tip 1
    Tip:To find out how to make chocolate trees see photo:
  • Tip 2
    Finishing Tip: For a sparkling finish, sprinkle white decorating sugar crystals over the torte.

Nutrition Information

540 Calories, 26g Total Fat, 6g Protein, 70g Total Carbs

Nutrition Facts

Serving Size: 9
Total Fat
Saturated Fat
Total Carbs
Dietary Fiber
% Daily Value*:
Vitamin A
*Percent Daily Values are based on a 2,000 calorie diet.
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