Peppermint Brownie Torte
Ingredients:
Brownie Layer:
1/2 cup unsalted butter
2 (1-ounce) squares unsweetened chocolate
1 teaspoon vanilla extract
1 cup granulated sugar
2 large eggs
1/2 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon salt
3/4 cup semisweet chocolate chunks
Torte Assembly:
1 quart (4 cups) peppermint ice cream, softened (I let mine sit out on the counter for 20 minutes)
6 coarsely chopped Oreos
Directions:
To make the brownie layer, heat oven to 350˚F. Microwave the butter and unsweetened chocolate in a microwavable bowl at high power until the butter is melted, about 2 minutes. Stir until combined, then mix in the vanilla extract. Meanwhile, beat the sugar and eggs in a large bowl and then add in the melted chocolate mixture. Stir in flour and salt; mix in chocolate chunks. Spread the brownie mixture evenly into a greased 9-inch springform pan. Bake at 350˚F for 18 to 22 minutes or until the brownies are set and a toothpick inserted in the center of the brownies comes out clean. Remove from the oven and let cool to room temperature, about 1 hour.
To assemble the torte, spread softened ice cream evenly on top of the cooked brownie layer. Sprinkle chopped Oreos evenly on top. Freeze overnight or until ice cream is set again. Let sit at room temperature for 10 minutes before serving. Makes 12 servings.