Ingredients Jump to Instructions ↓

  1. 1 (19.8 ounce) package fudge brownie mix

  2. 2 eggs

  3. 1/2 cup vegetable oil

  4. 1/4 cup water

  5. 1/2 cup chopped pecans


  7. 1 (8 ounce) package cream cheese

  8. 1/2 cup cranberry juice

  9. 2 tablespoons sugar

  10. 1 (12 ounce) container frozen non-dairy whipped topping

  11. TOPPING:

  12. 1 (16 ounce) can whole berry cranberry sauce

  13. Pecan halves

Instructions Jump to Ingredients ↑

  1. In a bowl, combine brownie mix, eggs, oil and water; beat until combined. Fold in pecans.

  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.

  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.

  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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