CRANBERRY BROWNIE TORTE

Cranberry Brownie Torte image

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.

Provided by Taste of Home

Time 55m

Yield 12 servings.

Number Of Ingredients 13

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 (14 ounces) whole-berry cranberry sauce
Pecan halves, optional

Steps:

In a large bowl, combine the brownie mix, eggs, oil and water. Fold in pecans. , 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. , 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. , 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 : Calories 533 calories, Fat 30g fat (12g saturated fat), Cholesterol 57mg cholesterol, Sodium 256mg sodium, Carbohydrate 61g carbohydrate (40g sugars, Fiber 2g fiber), Protein 6g protein.