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Cranberry Brownie Torte

 Cranberry Brownie Torte
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.
12 ServingsPrep: 20 min. + chilling Bake: 35 min. + cooling

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

2 of 2

Cranberry Brownie Torte (continued)

Directions (continued)

  • 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.