Directions:
- 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 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 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. Yield: 12 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 177.2 Kcal (742 kJ) | ||
| Calories from fat | 161.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.92g | 28% | |
|---|---|---|---|
| Cholesterol | 29.88mg | 10% | |
| Sodium | 18.43mg | 1% | |
| Potassium | 63.32mg | 1% | |
| Total Carbs | 4.22g | 1% | |
| Sugars | 3.11g | 12% | |
| Dietary Fiber | 0.89g | 4% | |
| Protein | 2.08g | 4% | |
| Vitamin C | 1.1mg | 2% | |
| Iron | 0.4mg | 2% | |
| Calcium | 14.9mg | 1% | |
| Amount Per 100 g | |||
| Calories | 370.62 Kcal (1552 kJ) | ||
| Calories from fat | 337.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 37.47g | 28% | |
|---|---|---|---|
| Cholesterol | 62.49mg | 10% | |
| Sodium | 38.55mg | 1% | |
| Potassium | 132.44mg | 1% | |
| Total Carbs | 8.82g | 1% | |
| Sugars | 6.5g | 12% | |
| Dietary Fiber | 1.86g | 4% | |
| Protein | 4.35g | 4% | |
| Vitamin C | 2.2mg | 2% | |
| Iron | 0.9mg | 2% | |
| Calcium | 31.1mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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