Ingredients
2 large eggs
1/2 cup vegetable oil
1/4 cup water
1/2 cup pecans chopped
8 ounces cream cheese 1 package, softened
1/2 cup cranberry juice
2 tablespoons sugar
1 x pecans halves, optional
Method
Sources
📖
Recipe1M+
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
Recipe1M+
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Large balloon whisk — whip cream, eggs, sauces, incorporate air
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Individual cups for perfectly shaped poached eggs
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Large balloon whisk — whip cream, eggs, sauces, incorporate air
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Individual cups for perfectly shaped poached eggs
You're reading one of recipes available free. Full library with Gastronome.
preheat oven to 350f. grease a 10 inch springform pan. in a large bowl, combine the brownie mix, eggs, oil and water. fold in pecans. transfer to prepared pan. bake for 35 to 40 minutes or until a toothpick inserted near 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 cool whip 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 (see photo). cover and refrigerate for at least 2 hours before serving. refrigerate leftovers. nutrition facts: 1 serving (1 piece) equals 533 calories, 30 g fat (12 g saturated fat), 57 mg cholesterol, 256 mg sodium, 61 g carbohydrate, 2 g fiber, 6 g protein.