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Raspberry Brownie Torte

A decadent, show-stopping Valentine's Day dessert, but one that is surprisingly easy to assemble. Layers of rich, fudgy brownies are filled with light, fluffy, and fruity fresh raspberry buttercream in this Raspberry Brownie Torte.
Course Dessert - cake
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 10 -12 servings
Author Sarah @ The Gold Lining Girl

Ingredients

For brownie layers:

  • 1 box brownie mix I like Betty Crocker Hershey's Original Supreme
  • 1/4 c. water
  • 1/2 c. vegetable oil
  • 1 egg
  • 1/2 c. mini semi-sweet chocolate chips.

For raspberry buttercream:

  • 1 - 6 oz. container fresh raspberries
  • 1 c. butter softened
  • 4 c. powdered sugar
  • 2 tsp. vanilla
  • 2-3 tbsp. heavy cream

To assemble:

  • 1 - 6 oz. container fresh raspberries

Instructions

For brownie layers:

  • Prepare brownie mix according to package instructions for a 9x13 pan. For my brownie mix, I combined the brownie mix, water, vegetable oil, and egg.
  • Fold in chocolate chips.
  • Spread in a foil or parchment paper-lined 9x13-inch baking pan, with edges hanging over the sides of pan.
  • Bake at 350 degrees for 22-25 minutes, or until a toothpick inserted near center comes out clean.
  • Cool completely on a wire rack.
  • Prepare raspberry buttercream.

For raspberry buttercream:

  • Puree raspberries in a blender or food processor until smooth.
  • If desired, push the puree through a sieve to remove seeds.
  • In a large mixing bowl, beat butter until creamy.
  • Add the powdered sugar, vanilla, heavy cream, and raspberry puree.
  • Beat until thick and fluffy, about 5 minutes.
  • Add more powdered sugar or cream, if needed, to achieve desired consistency.

To assemble:

  • To assemble torte, cut the tray of brownies horizontally into 3 large pieces. They will each be approximately 9x4 inches.
  • On a serving platter, carefully lift out and place one of the brownie pieces.
  • Pipe or spread 1/3 of the raspberry buttercream onto the brownie layer.
  • Arrange raspberries over the buttercream, pushing down into the frosting.
  • Carefully top with a second layer of brownie.
  • Repeat steps - spreading with raspberry buttercream and covering with raspberries.
  • Carefully arrange the final layer of brownie, and repeat with remaining buttercream and raspberries.
  • Refrigerate for about 1 hour to firm the torte before slicing and serving. Devour!!
  • Store in refrigerator.