Tuxedo brownie torte is one of those spectacular desserts that really makes a splash. This recipe is adapted from a 1992 Pillsbury Bakeoff recipe. My version is a bit simpler and easier than the original tuxedo brownie torte recipe.
Ingredients:
- 1 19 oz. package brownie mix
- 1/2 cup vegetable oil
- 1/4 cup water
- 2 large eggs
- 1 cup white chocolate chips
- 1 8 oz. package cream cheese, softened (low-fat is okay)
- 1/3 cup powdered sugar
- 8 oz. frozen whipped topping (low-fat is okay)
- 1/2 cup seedless raspberry jam
- 1-1/2 cups fresh raspberries
Preparation:
- Preheat oven to 350 degrees F. Spray a 9- or 10-inch springform pan with nonstick cooking spray.
- In a large mixing bowl, beat the brownie mix, vegetable oil, water and eggs 50 strokes or until smooth.
- Pour into prepared pan. Bake 40 to 45 minutes or until a knife inserted in the center comes out clean.
- Cool 10 minutes. Run a knife around the sides to loosen. Remove sides and cool completely.
- Meanwhile, place white chocolate chips in a microwave-safe container. Heat on 50% power for 45 seconds. Stir. If not completely melted, heat another 30 seconds on 50% power. Set aside to cool.
- In a medium mixing bowl, beat cream cheese and powdered sugar together with an electric mixer.
- Beat in the cooled white chocolate chips.
- Fold in the whipped topping until well-incorporated.
- Spread the raspberry jam over the cooled brownie crust.
- Sprinkle fresh raspberries over the jam.
- Spread the cream cheese-whipped topping mixture evenly over the raspberries.
- Refrigerate until ready to serve.
