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Cranberry Brownie Torte

 
Cranberry Brownie Torte
114

"Canned cranberry sauce adds a festive finishing touch to this 5 star dessert from Gloria Kirchman of Eden Prairie, Minnesota. Folks are sure to find it irresistible."

Yield

12

servings

Prep

30

min

Cook

40

min

Ready

4

hrs

Trans-fat Free, Low Sodium
 

Ingredients

1 each brownie mix
fudge, 1 package, large enough for 13-inch x 9-inch pan size
*
2 large eggs
½ cup vegetable oil
¼ cup water
½ cup pecans
chopped
Filling:
8 ounces cream cheese
1 package, softened
½ cup cranberry juice
2 tablespoons sugar
12 ounces whipped cream
frozen cool, thawed, 1 carton
Topping:
14 ounces cranberry sauce
whole berry, 1 can
1 x pecans
halves, optional
*

Directions

Preheat oven to 350°F. Grease a 10 inch Springform pan.

In a large bowl, combine the brownie mix, eggs, oil and water. Fold in pecans.

Transfer to prepared pan. Bake for 35 to 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 Cool Whip 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 (see photo).

Cover and refrigerate for at least 2 hours before serving.

Refrigerate leftovers.

Nutrition 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 106g (3.7 oz)
Amount per Serving
Calories 28169% of calories from fat
 % Daily Value *
Total Fat 22g 33%
Saturated Fat 7g 35%
Trans Fat 0g
Cholesterol 62mg 21%
Sodium 90mg 4%
Total Carbohydrate 7g 7%
Dietary Fiber 1g 3%
Sugars g
Protein 7g
Vitamin A 7% Vitamin C 3%
Calcium 3% Iron 3%
* based on a 2,000 calorie diet How is this calculated?

 

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