Cranberry Brownie Torte Recipe

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Cranberry Brownie Torte Recipe
Cranberry Brownie Torte Recipe photo by Taste of Home
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Cranberry Brownie Torte Recipe

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Publisher Photo
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.
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 35 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 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 (16 ounces) whole-berry cranberry sauce
  • Pecan halves, optional

Directions

In a bowl, combine brownie mix, eggs, oil and water; beat until combined. 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. For filling, in a mixing 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. Refrigerate for at least 2 hours before serving. Store leftovers in the refrigerator. Yield: 12 servings.
Originally published as Cranberry Brownie Torte in Quick Cooking December 2000, p56

Nutritional Facts

1 piece: 533 calories, 30g fat (12g saturated fat), 57mg cholesterol, 256mg sodium, 61g carbohydrate (40g sugars, 2g fiber), 6g protein.

  • 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 (16 ounces) whole-berry cranberry sauce
  • Pecan halves, optional
  1. In a bowl, combine brownie mix, eggs, oil and water; beat until combined. 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. For filling, in a mixing 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. Refrigerate for at least 2 hours before serving. Store leftovers in the refrigerator. Yield: 12 servings.
Originally published as Cranberry Brownie Torte in Quick Cooking December 2000, p56

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Reviews forCranberry Brownie Torte

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MY REVIEW
roodootwo User ID: 3540803 215295
Reviewed Dec. 18, 2014

"Do not recommend. Taste of Home this is not a tried and true recipe. Made this for a party and was embarrassed. Not the usual hit that I have experienced many times in the past. Yuck!!"

MY REVIEW
alexismd User ID: 4533558 46175
Reviewed Jan. 1, 2010

"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."

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