Cranberry Brownie Torte – a delicious recipe with brownie mix, eggs, vegetable oil, water, pecans, cream cheese. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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 350u00b0 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.
631
kcal
Calories
62
g
Fat
12
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1 package fudge brownie mix (13-inch x 9-inch pan size), 2 eggs, 1/2 cup vegetable oil, 1/4 cup water, and more.
Yes, Cranberry Brownie Torte falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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