Brownie Brickle Torte

Brownie Brickle Torte


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Nutrition Info

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    Tips & Techniques

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    Ingredients

    • 1  package (21.5 ounces) Betty Crocker® fudge brownie mix
    • 1/2  cup water
    • 1/4  cup vegetable oil
    • 1  egg
    • 1  package (8 ounces) cream cheese, softened
    • 1  cup Betty Crocker® Creamy Deluxe vanilla ready-to-spread frosting
    • 1/2  cup whipping (heavy) cream
    • 1/2  cup almond brickle chips

    Directions

    1. 1Heat oven to 350º. Grease bottom only of springform pan, 9x3 inches. Mix brownie mix (dry), water, oil and egg with spoon about 50 strokes or just until mix is moistened. (Do not use electric mixer.) Spread evenly in pan. Bake 40 to 45 minutes or until set. Do not overbake. Cool completely. Run metal spatula along side of baked layer to loosen, but do not remove side of pan.
    2. 2Mix cream cheese and frosting until smooth. Beat whipping cream in chilled small bowl until soft peaks form. Fold whipped cream and almond brickle chips into frosting mixture. Spread over baked layer. Cover and refrigerate at least 3 hours until set. Remove side of pan. Refrigerate any remaining torte.

    Categories: Course, Desserts, Brownies & Bars

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