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Cranberry Brownie Torte

Total Time

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


12 servings

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.


  • 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
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup cranberry juice
  • 2 tablespoons sugar
  • 1 carton (12 ounces) frozen whipped topping, thawed
  • 1 can (14 ounces) whole-berry cranberry sauce
  • Pecan halves, optional


  1. In a large bowl, combine the brownie mix, eggs, oil and water. Fold in pecans.
  2. Transfer to a greased 10-in. springform pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out with moist crumbs. Cool completely on a wire rack.
  3. 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.
  4. 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.

Nutrition Facts

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

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