Double Decadent Brownie Torte
Submitted by jhillsiii
Rich brownie torte baked in a round pan, loaded with walnuts, and coated in a glossy chocolate glaze. Garnished with fresh strawberries for a stunning, fudgy dessert that slices into elegant wedges.
YIELD
6 servingsPREP
45 minCOOK
30 minREADY
75 minTake everything you love about a fudgy brownie and give it the fancy treatment. This torte bakes in a round cake pan, gets turned out, and coated in a smooth, shiny chocolate glaze that looks like it came from a pastry shop.
The base is dense and chewy with melted chocolate chips, butter, and corn syrup creating that signature fudgy texture. Chopped walnuts (or pecans) add crunch and substance to every wedge.
Sliced fresh strawberries arranged on top bring a burst of color and a tart sweetness that plays against all that chocolate. Six servings means everyone gets a generous slice.
Kitchen Tips
- Let the torte cool completely before glazing so the chocolate sets up smooth and glossy
- The center should spring back when touched but still feel slightly soft for the fudgiest result
- Chill after glazing to firm everything up, but bring to room temperature before serving for the best texture
Ingredients
Directions
Butter and flour a 9-inch round cake pan.
In a saucepan heat butter and corn syrup until butter is melted.
Stir in chocolate chips.
Stir until melted.
Add sugar and eggs. Stir until well blended. Stir in vanilla, flour and nuts.
Pour batter into pan. Bake at 350℉ (180℃) F for 30 minutes, until center springs back when touched.
Cool in pan for 10 minutes. Turn out of pan onto a rack.
For glaze, combine chocolate chips, butter and corn syrup in saucepan.
Stir over low heat until chocolate is melted.
Remove from heat.
Add vanilla.
- Frost top and sides of torte. Chill until set. Garnish with sliced strawberries.
Cut into wedges. Serve.
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