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Brownie Torte

My mother-in-law first shared this recipe, and now it's often requested for birthdays and other special occasions. I like to serve it at Christmastime on an antique platter surrounded by ornaments for decoration. —Candace McClure, Brookville, Indiana
  • Total Time
    Prep: 30 min. Bake: 15 min. + cooling
  • Makes
    12 servings

Ingredients

  • 1 cup miniature semisweet chocolate chips
  • 2/3 cup butter, cubed
  • 4 large eggs, room temperature
  • 1-1/2 cups sugar
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup coarsely chopped walnuts
  • FROSTING:
  • 2 cups heavy whipping cream
  • 1/4 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1 cup miniature semisweet chocolate chips
  • Additional miniature semisweet chocolate chips, optional

Directions

  • 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.
Nutrition Facts
1 slice: 586 calories, 38g fat (22g saturated fat), 134mg cholesterol, 258mg sodium, 60g carbohydrate (45g sugars, 2g fiber), 7g protein.