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Peppermint Brownie Torte
Peppermint Brownie Torte Eileen Goltz | Dairy
2 hours 1 hour
1 hour
8 to 10 servings

  • From Betty Crocker recipes.
  • 1 package (1 lb., 6.5 oz.) Betty Crocker Original Supreme Brownie Mix (with chocolate syrup pouch)
  • ¼ cup water
  • ⅓ cup vegetable oil
  • 2 eggs

    Peppermint Cream:
  • ½ cup whipping (heavy) cream
  • ½ (8 oz.) package cream cheese, softened
  • ¼ cup powdered sugar
  • ½ teaspoon peppermint extract

    Chocolate Ganache:
  • ¼ cup whipping (heavy) cream
  • ½ cup semisweet chocolate chips

  1. Heat oven to 350°F. Line rectangular pan, 13x9x2 inches, with 17x12-inch piece of foil. Grease bottom only of foil with shortening.
  2. Make brownie mix as directed on package using water, oil and eggs. Spread batter in pan. Bake as directed. Cool completely in pan on wire rack, about 1 hour.

  3. Meanwhile, in medium bowl, beat 1/2 cup whipping cream with electric mixer on high speed until soft peaks form; set aside.
  4. 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.

  5. 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.
  6. Remove brownies from pan, using foil to lift. Cut brownies crosswise to make 3 equal rectangles. Trim sides if desired.

  7. To assemble torte, place 1 brownie rectangle on serving platter; spread with 2/3 cup Peppermint Cream. Top with second brownie rectangle; spread with Chocolate Ganache. Top with third brownie rectangle; spread with remaining cream.
  8. Refrigerate uncovered until serving.