How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Pistachio Mousse Brownie Torte?

You need 19 ingredients. The key ingredients include: Cake, 1 (19 1/2 ounce) box pillsbury traditional fudge brownie mix, 1/2 cup canola oil, 1/4 cup water, and more.

Is Pistachio Mousse Brownie Torte suitable as baking & desserts?

Yes, Pistachio Mousse Brownie Torte falls under the Baking & Desserts category and is a great choice for this type of meal.

How do I store leftover Pistachio Mousse Brownie Torte?

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pistachio Mousse Brownie Torte Recipe

Name: Pistachio Mousse Brownie Torte
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake; 1 (19 1/2 ounce) box pillsbury traditional fudge brownie mix; 1/2 cup canola oil; 1/4 cup water; 3 eggs; Mousse; 1 (3 1/2 ounce) box instant pistachio pudding mix, and pie filling mix (4 serving size); 3/4 cup cold whole milk; 1 cup heavy whipping cream, chilled; 1/2 cup pistachio nut, coarsely chopped; Glaze; 1/2 cup heavy whipping cream; 4 ounces semisweet baking chocolate, finely chopped; 1 teaspoon vanilla; 1 teaspoon light corn syrup; Garnish; 1/2 cup heavy whipping cream; 2 tablespoons powdered sugar; 1 tablespoon reserved pistachio pudding mix

Pistachio Mousse Brownie Torte

Eats Now Editorial Team · 1000 kcal · Baking & Desserts

1
Heat oven to 350u00b0F
2
Lightly spray bottom of 2 (8-inch) round cake pans with non-stick cooking spray.
3
Line bottoms of pans with cooking parchment paper; lightly spray paper with cooking spray.
4
In large bowl, stir brownie mix, oil, water and eggs 50 strokes with spoon.
5
Spread half of batter (1 1/2 cups) evenly in each pan.
6
Bake 27 to 30 minutes or until toothpick inserted 2 inches from edge of pan comes out clean.
7
Cool in pans on cooling racks 10 minutes.
8
Run knife around edge of pans to loosen.
9
Place cooling rack upside down on 1 pan; turn rack and pan over.
10
Remove pan and parchment paper.
11
Repeat with second brownie layer.
12
Place racks with brownie layers in refrigerator to cool completely, about 20 minutes.
13
Meanwhile, measure 1 tablespoon of the pudding mix; reserve for garnish.
14
In large bowl, beat remaining pudding mix, the milk and 1 cup whipping cream with electric mixer on high speed about 2 minutes or until mixture is thick and creamy; stir in nuts.
15
Cover; refrigerate.
16
Carefully cut each brownie layer horizontally in half, using long serrated knife, to make 4 layers.
17
On serving plate, place 1 brownie layer, cut side down.
18
Spread 1/3 of the mousse (3/4 cup) evenly to edge of brownie.
19
Repeat layering twice, using 2 brownie layers (place cut sides down) and remaining mousse.
20
Top with remaining brownie layer, cut side down.
21
Refrigerate torte while making glaze.
22
In 1-quart saucepan, heat 1/2 cup whipping cream over medium heat, stirring occasionally, just until bubbles start to form at edge of saucepan.
23
Remove from heat.
24
Add chocolate; stir constantly until smooth.
25
Stir in vanilla and corn syrup.
26
Remove from heat; let stand 10 minutes.
27
Stir glaze; spoon over top of torte, allowing some to run down side.
28
Return torte to refrigerator while making garnish.
29
In medium bowl, beat 1/2 cup whipping cream, the powdered sugar and reserved 1 tablespoon pudding mix on high speed until stiff peaks form.
30
Spoon mixture into decorating bag fitted with star tip and pipe rosettes on top of torte, or spoon dollops of mixture on torte.
31
Refrigerate at least 30 minutes before serving.
32
Cover and refrigerate any remaining torte.

Pistachio Mousse Brownie Torte

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