Cranberry Brownie Torte Recipe

Ingredients <br>- 1 (19.8 ounce) package fudge brownie mix <br>- 2 eggs <br>- 1/2 cup vegetable oil <br>- 1/4 cup water <br>- 1/2 cup chopped pecans <br>- FILLING: <br>- 1 (8 ounce) package cream cheese <br>- 1/2 cup cranberry juice <br>- 2 tablespoons sugar <br>- 1 (12 ounce) container frozen non-dairy whipped topping <br>- TOPPING: <br>- 1 (16 ounce) can whole berry cranberry sauce <br>- Pecan halves (optional) <br><p></p>Directions <br>step 1: In a bowl, combine brownie mix, eggs, oil and water; beat until combined. Fold in pecans. <br>step 2: Transfer to a greased 10-in. 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. <br>step 3: For filling, in a mixing 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. <br>step 4: Stir cranberry sauce; carefully spread over the filling. Garnish with reserved whipped topping and pecan halves if desired. Refrigerate for at least 2 hours before serving. Store leftovers in the refrigerator. <br>

Ingredients
- 1 (19.8 ounce) package fudge brownie mix
- 2 eggs
- 1/2 cup vegetable oil
- 1/4 cup water
- 1/2 cup chopped pecans
- FILLING:
- 1 (8 ounce) package cream cheese
- 1/2 cup cranberry juice
- 2 tablespoons sugar
- 1 (12 ounce) container frozen non-dairy whipped topping
- TOPPING:
- 1 (16 ounce) can whole berry cranberry sauce
- Pecan halves (optional)

Directions
step 1: In a bowl, combine brownie mix, eggs, oil and water; beat until combined. Fold in pecans.
step 2: Transfer to a greased 10-in. 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.
step 3: For filling, in a mixing 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.
step 4: Stir cranberry sauce; carefully spread over the filling. Garnish with reserved whipped topping and pecan halves if desired. Refrigerate for at least 2 hours before serving. Store leftovers in the refrigerator.

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