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Peppermint Brownie Torte

Peppermint Brownie Torte

  • PRINT

PREP TIME : 20  Minutes

Ingredients

  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber0.0 g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber0.0 g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  • 1/2 cup butter or margarine (1 stick)
  • 14 YORK Peppermint Patties small (1-1/2 inch) , divided
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1/2 cup all-purpose flour
  • 1/3 cup HERSHEY'S Cocoa
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 package cream cheese (8 oz.) , softened
  • 1 cup powdered sugar
  • 1 cup frozen non-dairy whipped topping , thawed
  • Additional whipped topping or sweetened whipped cream
  • Additional small (1-1/2 inch) YORK Peppermint Patties (optional)

Directions

  • 1. Heat oven to 350°F. Grease bottom only of 9-inch springform pan. Unwrap and coarsely chop 14 peppermint patties; set aside.
  • 2. Place butter and 1/2 cup peppermint patties in large microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until butter is melted and mixture is smooth when stirred.
  • 3. Stir in granulated sugar and vanilla. Add eggs; using spoon, beat well. Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, blending until well blended. Spread batter in prepared pan.
  • 4. Bake 25 to 30 minutes or until cake is set. (Cake is fudgy and will not test done.) Remove from oven; cool completely in pan on wire rack.
  • 5. Beat cream cheese and powdered sugar in medium bowl until well blended. Place remaining peppermint patties in small microwave-safe bowl. Microwave at MEDIUM 30 seconds; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, until patties are melted and smooth when stirred. Add melted patties to cream cheese mixture, blending well. Gradually blend in 1 cup whipped topping. Spread over top of cake.
  • 6. Refrigerate several hours or until firm. With knife, loosen cake from side of pan; remove side of pan. Cut into wedges; garnish with whipped topping and additional peppermint patties, if desired. Cover; refrigerate leftover dessert. Makes 12 servings.
Ingredients sitting on a table

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