NIck's Picks/Audrey's Desserts First: Cranberry Brownie Torte

02.05.14 | Audrey Smith |

Cranberry Brownie Torte

1 package fudge brownie mix (13 x 9-inch pan size)
2 eggs
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


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