Ingredients for Impressive Strawberry Brownie Torte
- 1 box (15.25 ounces) brownie mix
- 1/2 cup water
- 1/3 cup canola oil
- 2 large eggs
- 1 (14 ounce) can sweetened condensed milk
- Cold Water
- Vanilla Instant Pudding Mix
- 8 ounces whipped topping, thawed
- Fresh Strawberries
- Chocolate
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How to Make Impressive Strawberry Brownie Torte
- Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper, letting the paper extend up the sides. Grease and flour the parchment paper.
- In a large bowl, prepare the brownie mix according to package directions, adding 2 tablespoons of water, 1/3 cup canola oil, and 2 large eggs. Mix until well combined.
- Divide the brownie batter evenly between the two prepared pans.
- Bake at 350°F (175°C) for 20-25 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Let the brownies cool completely in the pans before inverting them onto wire racks to cool completely.
- In a large bowl, whisk together the sweetened condensed milk (14 ounces) and 1/2 cup of water until smooth.
- Add the instant vanilla pudding mix (3.4 ounces) and beat with an electric mixer until smooth and creamy.
- Chill the pudding mixture in the refrigerator for 5 minutes to allow it to thicken slightly.
- Gently fold in the thawed whipped topping (8 ounces).
- Place one brownie layer on a serving plate. Spread half of the pudding mixture evenly over the brownie layer. Top with half of the sliced strawberries.
- Repeat with the second brownie layer, remaining pudding mixture, and strawberries.
- (Optional) Drizzle the melted semi-sweet chocolate chips over the top of the torte for decoration.
- Refrigerate for at least 30 minutes before serving to allow flavors to meld. Refrigerate any leftovers.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
151g
Fat
52g
Carbs
35g
