Do you love a rich and fudgy brownie? How about a cool and creamy dessert? You can have both at the same time with this Mandarin Orange Fudge Brownie Torte. You start with a double chocolate brownie base, cover with hot fudge straight from the jar, add a creamy orange topping and sprinkle with grated chocolate. Enough chocolate for you? Are you drooling yet? If you’re looking for a new decadent dessert to impress your family and friends, this is it. Time to head right to the store and pick up everything to make this tonight! Be prepared for lots of compliments and requests for the recipe. As this dessert can also be made the day before serving, it’s perfect for those times when you wonder how you’ll get dessert made the day of a dinner party or family gathering…especially when everyone is coming to your house!
This dessert is entered in the Dixie Crystals Brownie Dessert Contest. Dixie Crystals is one of the sponsors of the Food & Wine Conference in Orlando that starts in one week. The contest is open only to those attending the conference. The winner will be reimbursed for their full conference pass and their dessert will be the featured dessert of the conference. Yay!! Getting reimbursed for the conference was motivation enough for me to rework one of my original recipes to comply with the contest requirements. Keeping my fingers crossed!
Be sure to keep up with what’s happening at this exciting conference from July 19-21. Follow me on Instagram and Twitter. The hashtag for the conference is #FWConf13.
Enjoy! Happy Baking!
Yield: 16 servings
- 4 ounces unsweetened chocolate, chopped
- 3/4 cup unsalted butter, cut into several pieces
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 cups Dixie Crystals Extra Fine Granulated Sugar
- 1/2 cup Dixie Crystals Light Brown Sugar
- 3 eggs
- 1 teaspoon orange extract
- 1/2 teaspoon vanilla extract
- 1/3 cup chocolate syrup
- 1 1/2 cups heavy whipping cream
- 1 (8 oz.) package cream cheese, softened
- 1/2 cup Dixie Crystals Powdered Sugar
- 1 (11 oz.) can mandarin orange segments, drained
- 1/3 cup orange juice
- 1 (3.4 oz.) package vanilla instant pudding (dry mix)
- 3/4 cup hot fudge topping (room temperature)
- 1 tablespoon grated semi-sweet chocolate
- Heat oven to 350 degrees F. Grease bottom and sides of 9 1/2 inch springform pan.
- In 2-quart saucepan, combine unsweetened chocolate and butter. Melt over low heat, stirring constantly until smooth. Remove from heat and cool slightly (about 10 minutes).
- In medium bowl, combine flour, baking powder and salt; blend well with wire whisk or fork. In large bowl, combine granulated sugar, brown sugar, eggs, orange extract and vanilla extract. Beat on medium speed until well blended. Add chocolate syrup and melted chocolate mixture; beat until well blended. Gradually add flour mixture and stir until well blended. Spread batter evenly into prepared pan. Bake for 33 to 38 minutes or until center is set. Cool 2 hours on wire rack.
- In large mixing bowl, beat whipping cream until soft peaks form. In another large bowl, combine cream cheese and powdered sugar; beat until smooth. Add mandarin oranges and orange juice; mix with wire whisk to blend well and break up oranges into small pieces. Stir in dry pudding until well blended. Fold in whipped cream.
- Spread hot fudge topping over brownie base to within 1/4 inch of sides of pan. Lightly spoon orange cream mixture on top of hot fudge topping and carefully spread evenly in pan. Sprinkle grated chocolate over top. Cover and refrigerate at least 4 hours before serving (can also be refrigerated overnight). Run knife around inside of pan to loosen; carefully remove sides of pan. Store in refrigerator.
If you make this in a 9- or 10-inch springform pan, the baking time may need to be adjusted slightly.
Source: My original recipe