• 12servings

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Nutrition Info . . .

NutrientsLipids, Carbohydrates
MineralsFluorine, Calcium, Potassium, Cobalt

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 package Betty Crocker Original Supreme brownie mix (with pouch of chocolate syrup)

  3. 1/3 cup water

  4. 1/3 cup vegetable oil

  5. 2 eggs

  6. 3/4 cup granulated sugar

  7. 1/3 cup cornstarch

  8. 16 ounces frozen unsweetened raspberries, thawed and undrained

  9. 3/4 cup raspberry liqueur or raspberry syrup

  10. 1 tablespoon powdered sugar

  11. 3 1/2 cups whipping (heavy) cream

  12. 1 cup whipping (heavy) cream, if desired

  13. Raspberries, if desired

Instructions Jump to Ingredients ↑

  1. Heat oven to 350 degrees. Grease bottom only of springform pan, 9x3 inches. Line square pan, 8x8x2 inches, with aluminum foil; grease foil in bottom of pan.

  2. Prepare brownie mix as directed on package for fudgelike brownies, using water, oil and eggs. Divide batter between pans; spread evenly. Bake 20 to 25 minutes or until toothpick inserted 2 inches from edge comes out clean. Cool completely.

  3. Mix granulated sugar and cornstarch in 3-quart saucepan. Stir in thawed raspberries and liqueur. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute. Let stand at room temperature until no longer warm.

  4. Remove brownies from square pan, using foil to lift. Cut into 24 rectangles, 2 1/2x1 inch; sprinkle with powdered sugar. Release side of springform pan, and loosen around edge of brownies to make removing completed dessert easier; reattach side of pan. Arrange brownie rectangles vertically and with top sides facing outward around side of springform pan on brownie layer.

  5. Beat 3 1/2 cups whipping cream in chilled large bowl with electric mixer on high speed until stiff. Fold thickened raspberry mixture into whipped cream. Pour into pan lined with brownies. Refrigerate about 4 hours but no longer than 24 hours.

  6. Remove side of springform pan. Beat 1 cup whipping cream until stiff. Garnish torte with whipped cream and raspberries. Cover and refrigerate any remaining torte.


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