Cranberry Brownie Torte Recipe

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Canned cranberry sauce adds a festive finishing touch to this dessert from Gloria Kirchman of Eden Prairie, Minnesota. Folks are sure to find it irresistible.

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Cranberry Brownie Torte Recipe

Prep: 20 min. + chilling Bake: 35 min. + cooling

Yield: 12 Servings

20 35 55

Ingredients

1 package fudge brownie mix (13-inch x 9-inch pan size)
2 eggs
1/2 cup vegetable oil
1/4 cup water
1/2 cup chopped pecans
FILLING:
1 package (8 ounces) cream cheese, softened
1/2 cup cranberry juice
2 tablespoons sugar
1 carton (12 ounces) frozen whipped topping, thawed
TOPPING:
1 can (14 ounces) whole-berry cranberry sauce
Pecan halves, optional

Directions

In a large bowl, combine the brownie mix, eggs, oil and water. Fold in pecans.
Transfer to a greased 10-in. springform pan. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out with moist crumbs. Cool completely on a wire rack.
For filling, in a large bowl, beat the cream cheese, cranberry juice and sugar until smooth; set aside 1 cup whipped topping for garnish. Fold remaining topping into cream cheese mixture.
Carefully spread over brownie. Stir cranberry sauce; carefully spread over the filling. Garnish with reserved whipped topping and pecan halves if desired. Cover and refrigerate for at least 2 hours before serving. Refrigerate leftovers. Yield: 12 servings.

Nutritional Facts 1 serving (1 piece) equals 533 calories, 30 g fat (12 g saturated fat), 57 mg cholesterol, 256 mg sodium, 61 g carbohydrate, 2 g fiber, 6 g protein.

Originally published as Cranberry Brownie Torte in Quick Cooking December 2000, p56

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Cranberry Brownie Torte

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(1-1) of 1 reviews

Reviewed on Jan. 01, 2010 by alexismd

This recipe is good. All the flavors come together nicely. You just have to get past the texture of the cranberry topping. It tastes better the second day because it gets more moist and the cranberry flavor comes through to the brownie part.