Red Velvet Brownie Torte

Red Velvet Brownies are layered with Chocolate Chip Cream Cheese Buttercream!  Recipe courtesy of Sarah Grossett from The Gold Lining Girl.

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Servings 12servings
Prep Time 1hour
Cook Time 25minutes
Passive Time 1hour
Submitted By Sarah Grossett from The Gold Lining Girl
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings 12servings
Prep Time 1hour
Cook Time 25minutes
Passive Time 1hour
Submitted By Sarah Grossett from The Gold Lining Girl
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
Cake and Frosting
  1. In a large mixing bowl, combine butter, sugar, vanilla, cocoa powder, red food coloring, and vinegar, beating until blended. Beat in the eggs. Beat in the flour, and mix until just combined.
  2. Pour into a greased 9x13-inch square pan. Bake at 350 degrees for 20-25 minutes, or until a toothpick inserted near center comes out clean. Allow to cool completely on a wire rack.
  3. Meanwhile, prepare frosting. In a large mixing bowl, combine butter and cream cheese, beating until smooth and creamy. Add powdered sugar and vanilla, beating until fluffy, about 5 minutes. Fold in all but ¼ c. mini chocolate chips, reserving the ¼ c. for garnish.
To Assemble:
  1. Cut the tray of brownies horizontally into 4 pieces. They will each be approximately 9x3 inches. We're going to make two sets of two brownie layers first, and we'll firm them in the fridge. Then we will put those two shorter tortes together into one mega-torte.
  2. So, on a serving platter, carefully lift out and place one of the brownie pieces. Spread about 1 c. cream cheese frosting onto the brownie layer. Carefully top with a second layer of brownie, and top that with 1 c. cream cheese frosting.
  3. We'll leave this one on the serving platter, and will add to it later. It will then already be on a serving platter when we are ready to cut and serve. On a baking sheet, place the 3rd of 4 brownie pieces.
  4. Spread about 1 c. cream cheese frosting onto the brownie layer. Top it with the 4th and final brownie piece. This will ultimately be the top layer, so spread it with cream cheese frosting, and top it with ¼ c. mini chocolate chips for garnish.
  5. Refrigerate both these smaller tortes for at least 1 hour, or until frosting is firm. We want the frosting very firm because it's going to get heavy when we assemble the two shorter tortes together.
  6. Once firm, carefully lift the brownie torte from the baking sheet on top of the brownie torte on the serving platter. Gently press to adhere the two layers. The frosting layers will be firm so that they won't smoosh under the weight, but since it's firm, we want to gently press so that they stick. When you cut the first piece, it will 'solidify' the pieces altogether. To cut, make sure to hold a hand vertically against the edge as you cut so that the 4 pieces don't come apart. Store in refrigerator. EAT!!!
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