Malibu Brownie Torte

This Malibu brownie torte is a chocolate lover's dream. Made with low-fat brownie mix and a few other prepared ingredients, this yummy dessert is a winner.

Yield: 12 servings.
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Freeze: 2 Hours

Nutritional Information

Amount per serving
  • Calories: 321
  • Calories from fat: 22%
  • Fat: 7.7g
  • Saturated fat: 4.2g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 5.6g
  • Carbohydrate: 56.2g
  • Fiber: 2.3g
  • Cholesterol: 9mg
  • Iron: 0.0mg
  • Sodium: 211mg
  • Calcium: 0.0mg


  • 1/2 (20.5-ounce) package low-fat fudge brownie mix
  • 1/3 cup water
  • Vegetable cooking spray
  • 1 cup fat-free fudge topping, divided
  • 6 cups low-fat vanilla ice cream, softened
  • 1/3 cup semisweet chocolate mini-morsels
  • 1/4 cup Malibu rum (or 1/4 cup rum and 1/2 teaspoon coconut extract)
  • 1 1/2 tablespoons flaked coconut, toasted
  • Strawberry fans (optional)


  1. Combine 1/2 package brownie mix and 1/3 cup water, stirring just until dry ingredients are moistened. Reserve remaining brownie mix for another use. Pour batter into a 9-inch springform pan coated with cooking spray. Bake at 350° for 15 minutes or until edges pull away from pan slightly. Let cool in pan on a wire rack. Spread 1/2 cup fudge topping over brownie.
  2. Combine ice cream, chocolate morsels, and rum in a large bowl, stirring well. Spread ice cream mixture over brownie. Freeze 2 hours or until firm.
  3. To serve, remove torte from pan. Drizzle remaining 1/2 cup fudge topping over torte. Sprinkle with coconut. Garnish each slice with a strawberry fan, if desired.
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