Some desserts have a way of stealing the show, blending decadence with a touch of whimsy. A peppermint cream brownie torte is one such masterpiece, combining rich, fudgy brownie layers with a cool, creamy peppermint filling for a dessert that’s as striking as it is delicious.
Each bite is a symphony of textures—the dense, chocolatey brownie balanced by the airy, mint-infused cream and crowned with a drizzle of chocolate ganache or a sprinkle of crushed candy canes. Its vibrant flavors and dramatic presentation make it a stunning centerpiece for any festive occasion.
What makes this torte unforgettable? The harmony of indulgent richness and refreshing peppermint. It’s the perfect dessert for those who crave bold flavors that feel both luxurious and playful. Whether served at a holiday gathering or as an everyday treat, it’s guaranteed to delight and impress.
This recipe captures the magic of seasonal baking, offering a dessert that’s as fun to create as it is to share. Let’s craft a peppermint cream brownie torte that brings joy to your celebrations and leaves a lasting impression.
What I Love About This Recipe?
- The combination of rich chocolate brownies, creamy peppermint filling, and silky ganache creates a luxurious and festive dessert.
- The layered presentation makes it a show-stopping centerpiece for holiday gatherings.
- The homemade chocolate trees add a creative and decorative touch that’s fun to make.
- The refreshing peppermint flavor perfectly balances the indulgent chocolate, making it a delightful treat.
- It’s a versatile recipe that can be customized with festive candies for added charm and personality.
Peppermint Cream Brownie Torte
Equipment
- 13×9-inch baking pan
- Electric mixer or stand mixer
- Parchment paper or waxed paper
- Toothpicks for the chocolate trees
Ingredients
- 1 box Betty Crocker™ fudge brownie mix
- Chocolate Ganache
- ¼ cup heavy whipping cream
- Water oil, eggs called for on the brownie mix box for cakelike brownies
- ½ cup semisweet chocolate chips
- ½ tsp peppermint extract
- ⅓ cup powdered sugar
- ⅔ cup heavy whipping cream 6 oz cream cheese, softened
- 1 cup semisweet chocolate chips
- 1 tsp shortening
Instructions
- Preheat oven to 350°F.
- Line a 13×9-inch pan with foil, greased with cooking spray.
- Prepare brownie batter as per package instructions for cake like brownies and bake for 22-25 minutes.
- Cool completely on a wire rack.
- Heat 1/4 cup whipping cream in a saucepan, remove from heat, and stir in 1/2 cup chocolate chips until melted.
- Cool to room temperature.
- Whip 2/3 cup whipping cream to soft peaks and fold into peppermint cream mixture and the refrigerate.
- Lift brownies from the pan using the foil and cut into 3 rectangles.
- Layer brownies with peppermint cream and chocolate ganache, refrigerating until ready to serve.
- For the chocolate trees, trace tree shapes on parchment paper and pipe melted chocolate into the outlines.
- Refrigerate to harden, then decorate the torte with festive candies and chocolate trees before serving.
Notes
- If you don’t have a piping bag, a ziplock bag with the corner snipped works just as well for the chocolate trees.
Nutrional Information:
Calories: 131 || Total Fat: 4g || Carbohydrates: 16g || Protein: 67g
What To Avoid While Making this Recipe?
- Avoid overbaking the brownies, as they can become dry and lose their fudgy texture.
- Avoid folding the whipped cream too vigorously into the peppermint cream mixture, as it can deflate and lose its light, airy texture.
- Avoid assembling the torte before the ganache and peppermint cream have properly cooled, as warm ingredients can cause the layers to melt or slide.