Cake
Key Ingredients
Ingredients
- ●1 tablespoon NESTLÉ® TOLL HOUSE® Baking Cocoa
- ●2 cups (12-ounce package) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, divided
- ●2 tablespoons butter
- ●4 large eggs
- ●3/4 cup granulated sugar, divided
- ●1 package (8 ounces) cream cheese, at room temperature and cut up
- ●1/2 cup all-purpose flour
- ●1/4 teaspoon salt
- ●3/4 cup OCEAN SPRAY® Fresh or Frozen Cranberries
- ●1/2 cup OCEAN SPRAY® Cranberry Juice Cocktail
- ●1/4 cup granulated sugar
- ●1/3 cup heavy whipping cream
- ●2 tablespoons light corn syrup
- ●Whipped cream
Make It
Step 1
Preheat oven to 325° F. Grease 9-inch pie plate; coat with cocoa powder.
Step 2
Combine 1 1/2 cups morsels and butter in medium, heavy-duty saucepan over lowest possible heat. When morsels begin to melt, remove from heat; stir. Return to heat for a few seconds at a time, stirring until smooth. Cool to room temperature.
Step 3
Beat eggs in large mixer bowl on high speed about 3 minutes or until creamy. Add 1/2 cup sugar, cream cheese and melted chocolate mixture; beat until smooth. Stir in flour and salt until combined. Spread batter into prepared pie plate.
Step 4
Bake for 40 minutes. Cool completely on wire rack.
Step 5
Combine cranberries, cranberry juice and remaining 1/4 cup sugar in small saucepan. Cook and stir until bubbly. Cook for about 5 minutes more or until all berries have popped. Remove from heat; cool to room temperature.
Step 6
Heat remaining 1/2 cup morsels, 1/3 cup whipping cream and corn syrup in another saucepan over low heat, stirring occasionally until morsels are melted and mixture is smooth. Cool to room temperature.
Step 7
Spread cranberry sauce over brownies. Drizzle chocolate mixture over cranberry sauce. Refrigerate until set. Cover; refrigerate up to 24 hours. Cut into wedges; top each serving with whipped cream.
