NIck's Picks/Audrey's Desserts First: Cranberry Brownie Torte
02.05.14 | | Comments
Cranberry Brownie Torte
1 package fudge brownie mix (13 x 9-inch pan size)
1/2 cup vegetable oil
1/4 cup water
1/2 cup chopped pecans
1 package (8 ounce) cream cheese, softened
1/2 cup cranberry juice
2 Tablespoons sugar
1 carton (12 ounces) whipped topping, thawed
1 can (16 ounces) whole-berry cranberry sauce
Pecan halves, optional
Combine brownie mix, eggs, oil and water; beat until combined. Fold in pecans.
Transfer to a greased 10-inch springform pan. Bake at 350 degrees for 35-40 minutes (or until a toothpick inserted near the center comes out with moist crumbs.) Cool completely.
For Filling: beat 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 whipped topping and pecan halves if desired.
Refrigerate for at least 2 hours. Store leftovers in the refrigerator.
Yield: 12 servings