Double Decadent Brownie Torte

“Fudgy rich, with a shiny chocolate glaze, this brownie torte will satisfy chocoholics! Originally from a recipe card promotion I received years ago. The torte can be frozen, unglazed, by placing it unwrapped in the freezer. When frozen through, wrap airtight. Unwrap before thawing, then glaze.”
1hr 15mins

Ingredients Nutrition


  1. For cake:
  2. Butter and flour a 9-inch round cake pan.
  3. In a saucepan, heat butter and corn syrup until butter is melted.
  4. Remove from heat and stir in chocolate chips; stir until chips are completely melted.
  5. Add sugar and eggs; stir until well blended.
  6. Stir in vanilla, flour, and nuts; mix until well blended.
  7. Pour batter into pan.
  8. Bake in a preheated 350° oven for 30 minutes, until center springs back when touched.
  9. Cool in pan 10 minutes; turn out of pan onto a rack and cool completely.
  10. For Glaze:
  11. Combine chocolate chips, butter, and corn syrup in a saucepan.
  12. Stir over low heat until chocolate is completely melted.
  13. Remove from heat and stir in vanilla.
  14. Frost top and sides of torte.
  15. Chill until set. Cut into wedges; garnish with whipped cream, chocolate curls, and a few strawberries.
  16. Serve.

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