Name: Toffee Bar Brownie Torte
Prep time: 45 min
Cook time: 45 min
Yield: 1
Ingredients: 2 cups butter, cubed -; 16 ounces bittersweet chocolate, chopped -; 3 cups sugar -; 8 large eggs, room temperature, lightly beaten -; 2 teaspoons vanilla extract -; 2-1/2 cups all-purpose flour -; 1/2 teaspoon salt -; FILLING AND FROSTING: -; 1/4 cup instant espresso powder -; 4 teaspoons boiling water -; 3 cups heavy whipping cream -; 1 cup confectioners' sugar, divided -; 3 teaspoons vanilla extract, divided -; 2 cartons (8 ounces each) mascarpone cheese -; 1/8 teaspoon salt -; 1 package (8 ounces) toffee bits -

Recipe information

Cooking:

45 min.

Servings per container:

Source:

More details

Ingredients for - Toffee Bar Brownie Torte

1. 2 cups butter, cubed -

2. 16 ounces bittersweet chocolate, chopped -

3. 3 cups sugar -

4. 8 large eggs, room temperature, lightly beaten -

5. 2 teaspoons vanilla extract -

6. 2-1/2 cups all-purpose flour -

7. 1/2 teaspoon salt -

8. FILLING AND FROSTING: -

9. 1/4 cup instant espresso powder -

10. 4 teaspoons boiling water -

11. 3 cups heavy whipping cream -

12. 1 cup confectioners' sugar, divided -

13. 3 teaspoons vanilla extract, divided -

14. 2 cartons (8 ounces each) mascarpone cheese -

15. 1/8 teaspoon salt -

16. 1 package (8 ounces) toffee bits -

How to cook deliciously - Toffee Bar Brownie Torte

1. Stage

Grease three 9-in. round baking pans and line with parchment; set aside. In a large saucepan, melt butter and chocolate over low heat, stirring often. Remove from the heat; cool.

2. Stage

In a large bowl, whisk the sugar, eggs, vanilla and chocolate mixture until smooth. Stir in flour and salt until blended. Pour into prepared pans.

3. Stage

Bake at 350° until a toothpick inserted in center comes out clean, 24-28 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.

4. Stage

In a small bowl, dissolve espresso powder in boiling water. In a large bowl, beat cream until soft peaks form. Add 1/3 cup confectioners' sugar, 1 teaspoon vanilla and 2 tablespoons espresso liquid; beat until stiff peaks form. Reserve 1 cup for filling; refrigerate remaining mixture for frosting.

5. Stage

In another large bowl, combine cheese, salt, and remaining confectioners' sugar, vanilla and espresso liquid; beat on medium speed until fluffy, about 2 minutes. Fold in reserved whipped cream mixture.

6. Stage

Place 1 brownie layer on a serving plate; spread with half the filling. Repeat layers. Top with third brownie layer; frost top and sides of torte with chilled whipped cream mixture. Sprinkle toffee bits over top and sides of torte. Store in the refrigerator.