Brownie Ganache Torte

Ingredients:

Crust:

• 1 1/4 cups graham cracker crumbs
• 1/4 cup almond toffee bits
• 1 Tbsp. brown sugar
• 1/4 cup butter, melted

Chocolate Layer:

• 1/2 cup heavy cream
• 1 Tbsp. coffee, strongly brewed
• 1 cup semi-sweet chocolate chips

Filling:

• 1 (19.5 oz.) package brownie mix (any flavor)
• 6 Tbsp. butter, melted
• 3 Tbsp. water
• 3 large egg whites
• 1/2 cup chocolate chips

Directions:

Spray bottom only of 10-inch springform pan with no-stick cooking spray. Mix graham cracker crumbs, toffee bits, brown sugar, and 1/4 cup melted butter in medium bowl with fork until crumbs are coated. Press in bottom of buttered pan.

Heat heavy cream in 1 quart saucepan over medium-low heat until hot. Stir in coffee. With wire whisk, stir in chocolate chips until smooth. Remove from heat. Place 1/4 cup chocolate mixture in small microwave-safe bowl; set aside for drizzle. Pour and carefully spread remaining chocolate mixture over crust. Freeze 20 minutes.

Heat oven to 325 degrees F. Mix brownie mix, 6 tablespoons melted butter and water in large bowl; beat 50 strokes with spoon (mixture will be thick). In small bowl, beat egg whites with electric mixer on high speed 1 to 2 minutes or until soft peaks form. Add to brownie mixture; beat with electric mixer on low speed just until blended, about 30 seconds (batter will appear lumpy). Stir in 1/2 cup chocolate chips.

Remove crust from freezer. Spread batter over chocolate layer.

Bake 45 to 60 minutes or until center is puffed and set and edges are firm (middle will be soft). DO NOT overbake. Cool on wire rack 2 hours.

Run knife around side of pan; remove side. Microwave reserved chocolate mixture on high 10 to 15 seconds until desired drizzling consistency; drizzle over torte. To serve at room temperature, cool an additional hour, or refrigerate until serving time. Top individual servings with unsweetened whipped cream, if desired.

Source: Pillsbury Baking, slightly modified

By Natasha from Boston, MA