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Spumoni Brownie Torte
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Spumoni Brownie Torte

Course Dessert
Cuisine Italian
Servings 8

Ingredients

  • 1 large egg
  • 8 tbs unsalted butter melted
  • 1 jar (12 oz) maraschino cherries divided
  • 1 box brownie mix
  • 2 containers HemisFares Pistachio Gelato

Instructions

  • Preheat oven to 325 degrees.
  • Spray a 9-inch round cake pan with cooking spray and set aside.
  • In a large bowl, whisk together the egg, melted butter and 1/4 cup of the maraschino cherry juice (drained from the 12 ounce jar).
  • Add the brownie mix and stir until just combined.
  • Chop about half the jar of drained maraschino cherries and fold into the brownie mix.
  • Spread the cherry brownie batter into the prepared cake pan and bake until top is just set, about 38 - 40 minutes.
  • Run a knife around the edge of the brownie to loosen and allow the brownie to cool completely in the pan.
  • Set the HemisFares Pistachio Gelato on the counter to soften for about 10 minutes.
  • Spread the gelato evenly on top of the brownie.
  • Space 8 cherries around the edge of the pan (one per slice).
  • Cover the pan tightly with plastic wrap and freeze for at least 2 hours (or overnight).
  • Remove the brownie torte from the freezer about 10 minutes before serving. Slice and serve.