Cranberry Brownie Torte Recipes

CRANBERRY BROWNIES

Steps:

• Preheat oven to 350ºF. Line with parchment and lightly grease an 8×8" baking pan.
• In a medium bowl, whisk the flour, salt, and cocoa powder together.
• Put the chocolate and butter in a large glass bowl and microwave for 30 seconds. Stir, and repeat until the chocolate and butter are completely melted and smooth. Add the sugars. Whisk until completely combined. The mixture should be room temperature.
• Add 2 eggs to the chocolate mixture and whisk until combined. Add the vanilla and stir. Do not overbeat the batter at this stage or your brownies will be cakey.
• Sprinkle the flour mixture over the chocolate mixture. Using a rubber spatula (not a whisk), fold the flour mixture into the chocolate until just a bit of the flour mixture is visible. Fold in the dried cranberries, chocolate covered cranberries and fresh cranberries.
• Bake in preheated oven for about 30 minutes or until a toothpick comes out with moist crumbs attached.
• Cool brownies completely before cutting into 16 equal squares with a very sharp knife.
• Brownies will keep in an airtight container at room temperature or in the refrigerator for up to 1 week, or in the freezer for up to 3 months.

CRANBERRY BROWNIE TORTE

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.

BLACKBERRY BROWNIE TORTE

Steps:

• 1. HEAT oven to 350 degrees F. Coat 9-inch springform pan with no-stick cooking spray. Combine brownie mix, oil, 1/2 cup jam and egg in large bowl. Stir 50 strokes. Spread in prepared pan.
• 2. BAKE 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool completely. Remove sides of pan.
• 3. SPREAD whipped topping to within 1/2-inch of outer edge. Place 2 tablespoons jam and hot fudge topping into corner of two separate resealable plastic bags. Knead until smooth. Cut small tip off corner. Drizzle over whipped topping, first with hot fudge and then with jam. Chill 30 minutes. Cut into wedges to serve.

INDULGENT BROWNIE TORTE

Steps:

• Heat oven to 350°F. Line 13x9-inch pan with foil so foil extends about 2 inches over sides of pan. Spray foil with cooking spray.
• Make brownies as directed on box for cakelike brownies in a 13x9-inch pan. Cool completely, about 1 1/2 hours. Remove from pan by lifting foil; peel foil away. Trim sides if desired. Cut brownie crosswise into thirds; place one piece on serving plate.
• Spoon frosting into microwavable bowl. Microwave uncovered on High 15 to 20 seconds; stir frosting until smooth.
• Pour 1/3 of the frosting over brownie piece on serving plate. Place another brownie piece on top; pour half of remaining frosting over second brownie piece. Top with remaining brownie piece; pour remaining frosting over top. Refrigerate 30 minutes to set. Garnish with chocolate curls. Store loosely covered.

CRANBERRY TORTE

Steps:

• In a bowl, combine the cracker crumbs, pecans, 1/4 cup sugar and butter. Press onto the bottom and 1 in. up the sides of a 9-in. springform pan. , Bake at 375° for 8-10 minutes or until lightly browned. In a bowl, combine the cranberries, orange juice concentrate, vanilla, salt and remaining sugar. , In a bowl, beat cream until soft peaks form. Fold into the cranberry mixture. Pour into the crust. Freeze until firm. , For topping, combine sugar and cornstarch in a saucepan. Stir in cranberries and water until blended. Bring to a boil. Reduce heat; cook and stir until berries pop and mixture is thickened, about 5 minutes; cool. Let torte stand at room temperature for 10 minutes before slicing. Serve with topping.

CRANBERRY MOUSSE TORTE

Steps:

• Heat oven to 350°F. Wrap foil around outside of bottom and side of 10-inch springform pan to catch drips. Spray bottom only of pan with cooking spray. In large bowl, beat all base ingredients except chocolate chips with spoon 50 strokes; fold in chocolate chips. Spread in pan. Bake 35 to 40 minutes or until base pulls away from side of pan; do not overbake. Cool completely, about 1 hour 30 minutes.
• Meanwhile, place 2 tablespoons water in 2-quart saucepan; sprinkle gelatin over water. Let stand 1 minute to soften. Spoon cranberry sauce and 1/2 cup sugar over gelatin. Heat to rolling boil over medium-high heat. Cook over medium-high heat, stirring frequently, until gelatin is completely dissolved. Stir in orange peel. Cool at room temperature 20 minutes. Cover; refrigerate 1 hour 30 minutes to 2 hours, stirring every 30 minutes, until mixture is slightly thickened.
• In medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Fold into cranberry mixture. Fold in food color. Spoon mixture over cooled brownie base. Cover; refrigerate about 2 hours or until set.
• Meanwhile, in 1 1/2-quart saucepan, mix 1/2 cup sugar and the cornstarch. Stir in cranberry juice concentrate. Heat to boiling over high heat, stirring constantly. Boil 4 to 5 minutes, stirring constantly, until slightly thickened. Cool 20 minutes at room temperature. Pour sauce into small resealable container. Refrigerate about 1 hour 30 minutes or until chilled.
• To serve, spoon sauce over each serving of torte.

BROWNIE TORTE

Steps:

• Heat oven to 350 degrees.
• Line a 13x9 pan with foil, extending it 2 inches over the sides of the pan.
• Spray lightly with cooking spray.
• Stir together the mix, water, oil and eggs until well blended.
• Pour into prepared pan and bake according to package directions.
• Cool cpmpletely, about an hour.
• Remove from pan by lifting the foil.
• Cut brownie in half lengthwise.
• Peel one piece away from foil and place on a plate.
• Microwave frosting following directions on the tub.
• Pour half of frosting on top of brownie on the plate.
• Top with about half of the toffee pieces.
• Put other brownie half on top.
• Pour the rest of the frosting on top, spreading if necessary.
• Top with the other half of the toffee bits.
• *The original recipe did not call for toffee, but used 1/2 cup of chopped peanut butter cups on the top.

CRANBERRY BROWNIE TORTE

Steps:

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

CHOCOLATE-CRANBERRY TORTE

Steps:

• For sauce:
• Bring first 3 ingredients to boil in saucepan over high heat, stirring until sugar dissolves. Reduce heat to medium; cook until cranberries burst, about 5 minutes. Transfer to processor; puree. Strain puree into bowl; discard seeds. Mix in Chambord. Cover; chill at least 2 hours or overnight (sauce will thicken).
• For torte:
• Position rack in center of oven and preheat to 350°F. Butter and flour 9-inch-diameter springform pan. Line bottom with parchment paper. Stir 3/4 cup cranberries and Chambord in small saucepan over medium heat until liqueur simmers, about 1 minute. Cool to room temperature. Drain cranberries; reserve liqueur and cranberries separately.
• Melt butter in heavy large saucepan over medium heat, stirring until beginning to bubble at edges. Remove from heat. Add chocolate; let stand 1 minute. Whisk until chocolate is melted and smooth. Whisk in sugar, then eggs 1 at a time (batter will look grainy). Whisk in reserved liqueur. Add flour and salt; whisk gently until blended. Stir in reserved cranberries; transfer to prepared pan.
• Bake torte until top is puffed and cracked and tester inserted into center comes out with moist (not wet) batter attached, about 1 hour. Cool completely in pan on rack. (Can be made 1 day ahead. Cover; store at room temperature.)
• For glaze:
• Bring cream to simmer in medium saucepan. Remove from heat. Add chocolate; whisk until melted and smooth. Whisk in Chambord. Let stand until glaze is thick but still pourable, whisking occasionally, about 2 hours.
• Line rimmed baking sheet with foil; place cake rack in center. Cut around torte to loosen; remove pan sides. Place 8-inch-diameter cardboard round or 8-inch tart pan bottom on top of torte. Holding cardboard and springform pan bottom, turn torte over and place on rack. Remove pan bottom; peel off paper. Pour 1 1/2 cups glaze over torte. Using icing spatula, smooth glaze over top and sides (re-apply any glaze from foil if necessary). Freeze torte until glaze is set, about 10 minutes. Pour remaining 1 cup glaze over torte and smooth evenly. Sprinkle remaining 1/4 cup dried cranberries around top edge. Freeze until glaze is firm, about 15 minutes. (Can be made 1 day ahead. Transfer to platter. Cover with cake dome and chill. Let stand at room temperature 1 hour before serving.)
• Arrange fresh mint leaves between cranberries at top edge of torte. Cut into wedges and serve with sauce.

CRANBERRY BROWNIES

Steps:

• Preheat oven to 350F and grease a 9x13 baking dish.
• Combine flour, baking powder and sugar; set aside.
• Mix butter, applesauce, cocoa, eggs, and both extracts until well blended.
• Add chocolate mixture into the dry ingredients, stir well. Add cranberry sauce and stir just until combined.
• Pour batter into the prepared baking dish, and bake for about 35 minutes.

CRANBERRY BROWNIE TORTE

Steps:

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