Serves 20
180 min
German Brownie Torte
Recipe GLPR73953a98ac6b56
A decadent layered dessert combining a rich fudge brownie base with a coconut-pecan praline layer and whipped cream frosting. This elegant torte serves 20 and makes an impressive German-inspired treat perfect for special occasions.
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Ingredients
1 box Family-Style Chewy Fudge Brownies mix
1/2 stick butter, melted
1 1/2 cups sweetened flaked coconut
1 1/2 cups chopped pecans
1/2 cup firmly packed light brown sugar
2 cups heavy whipping cream
1 cup confectioners' sugar
Directions
Preheat your oven to 350°F. Prepare a 9x13-inch baking pan by lining it with parchment paper or lightly greasing it.
Prepare the brownie batter according to the package directions and pour into the prepared pan. Bake until a toothpick inserted in the center comes out with just a few moist crumbs, approximately 25-30 minutes. Remove from the oven and let cool completely.
While the brownie cools, combine the melted butter, sweetened flaked coconut, chopped pecans, and firmly packed light brown sugar in a bowl, mixing until well combined.
Once the brownie has cooled completely, spread the coconut-pecan mixture evenly over the top, pressing gently so it adheres to the brownie layer.
Refrigerate the torte for at least 30 minutes to allow the flavors to set and the texture to firm up.
Just before serving, prepare the whipped cream topping by pouring the heavy whipping cream into a chilled bowl and beating on medium-high speed until soft peaks begin to form.
Gradually add the confectioners' sugar to the whipped cream while continuing to beat until stiff peaks form and the frosting is smooth and fluffy.
Spread or pipe the whipped cream frosting generously over the cooled torte, covering the coconut-pecan layer evenly.
Slice into 20 equal pieces and serve immediately, or keep refrigerated until ready to serve. Best enjoyed within 2-3 hours of assembly to maintain the texture of the whipped cream topping.
