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Brownie Ganache Torte

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Why I Love This Recipe

I made this for our dessert to go with our Christmas dinner. It was really good and it came from the Pillsbury bake-off. If you cannot find the fudge toffee brownie mix you can substitute a traditional fudge brownie mix and add 1/4 c toffee bits when the recipe calls for you to add the brownie mix.

Ingredients You'll Need

1 1/4 c graham cracker crumbs
1/4 c toffee bits (I used Heath)
1 Tbsp packed brown sugar
1/4 c butter or margarine, melted

Chocolate Layer:
4 Tbsp butter or margarine
4 Tbsp milk
1 Tbsp brewed coffee
1 c semi sweet chocolate chips

1 (19.5 oz) box fudge toffee brownie mix (see note above)
6 Tbsp butter or margarine, melted
3 Tbsp water
3 egg whites
1/2 c slivered almonds


Crust: Lightlyl butter bottom only of 10 inch spring form pan or spray with cooking spray. In medium bowl, mix graham cracker crumbs, 1/4 c toffee bits, brown sugar, and 1/4 c melted butter with fork until crumbs are coated. Press in bottom of pan.

Chocolate Layer: In a 1 qt saucepan, heat butter and milk over medium-low heat until butter is melted. Stir in coffee and chocolate chips until melted and smooth, stirring constantly. Remove from heat and reserve 1/4 of the chocolate mixture in a small microwaveable bowl; set aside for drizzle. With the remaining chocolate mixture, pour and carefully spread over crust. Freeze while you make the filling, appx 20 minutes or until chocolate is set.

Filling: Heat oven to 325. In a large bowl, beat brownie mix (and toffee if you have to add it), 6 Tbsp butter and the water for 50 strokes with a large spoon (mixture will be very thick). In a small bowl, beat egg whites on high speed 1 to 2 minutes or until soft peaks form. Add eggs to brownie mixture, beat on low speed just until blended, about 30 seconds, and the batter will appear lumpy.

Remove crust from freezer. Spread batter over chocolate layer. Sprinkle almonds evenly over the top.

Bake 45- 60 minutes (mine took 43 minutes) or until center set and edges are firm (middle will be soft). DO NOT OVERBAKE, it should be like a fudgy brownie not like a cakey brownie. Cool on wire rack 2 hours.

Run knife around side of pan; remove side. Microwave remaining chocolate drizzle mixture on high for 10-15 seconds; drizzle over torte. To serve at room temperature, cool 1 hour longer, or refrigerate until serving time if using later.

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