An eruption of flavor tops this chocolatebrownie dessert, with its red ‘lava’ flow of cranberry sauceand strewn ‘rocks’ of brownie cubes and salted peanuts!
Recipe: Chocolate Volcano
1 (21.5-ounce) package brownie mix
Preheat oven to directions on browniepackage. Grease a 9 1/4-inch quiche pan and an 8 x 8-inch squarepan.
Prepare brownies as directed on package.Spoon HALF of the batter evenly in the quiche pan and the otherhalf evenly in the square pan. Bake about 20 minutes or untila tooth-pick inserted into the center of the brownie comes outclean. Cool completely.
Combine cranberries, sugar and water ina medium saucepan. Bring to a boil, stirring occasionally. Reduceheat and gently boil for about 10 minutes, stirring occasionally.
Combine cornstarch and water in a smallbowl. Add to saucepan, whisking until thickened. Chill thoroughly.
Cut HALF of the brownies in the SQUAREpan into 1/2-inch cubes. Cut the other half in the square paninto regular sized brownies to enjoy later.
Spoon cranberry mixture over brownie inthe quiche pan. Sprinkle brownie cubes and peanuts on top. Drizzlewarmed fudge sauce over top of dessert. Cut into wedges to serve.
2 1/2 cups Ocean Spray® Fresh or Frozen Cranberries
1 cup granulated sugar
3/4 cup water
2 tablespoons cornstarch
2 tablespoons water
2 tablespoons salted peanuts, coarsely chopped
1/3 cup hot fudge topping, slightly warm
Makes 10 to 12 servings.
Recipe and photograph provided courtesyof Ocean Spray Cranberries, Inc.
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