Ingrediente:

150 ciocolata
110 g unt
200 g zahar fin
3 oua mari
1 lingurita esenta de vanilie ( sau 1 plic de zahar vanilat)
2 linguri cacao
90 g faina
1 lingurita praf de copt
sare

Caramel cu arahide:
250 zahar
100 unt sau margarina de prajituri
50 ml de frisca lichida
100 arahide intregi (1 punga)

Mod de preparare:
Ciocolata se rupe bacati si impreuna cu untul se pune intr-un bol care se aseaza intr-un vas cu apa calda
pe foc, adica la bain-marie. Se amesteca pana se topeste si ciocolata si untul.

Se ia bolul de pe foc si se lasa 5 minute sa se raceasca putin. Apoi se adauga zaharul si esenta de vanilie
mestecand pana se topeste. Se adauga pe rand ouale. Se mestecand bine dupa fiecare ca sa se
incorporeze, apoi se adauga urmatorul. La urma se incorporeaza, cacao si faina. Se tapeteaza un vas de
tort de 23 cm diametru cu hartie de copt si se toarna compozitia.

Se netezeste uniform si se da la cuptor la foc mic timp de 45 de minute sau pana trece testul cu
scobitoarea. Se lasa sa se raceasca 10 minute in tava, apoi se desfac pereti, hartia de copt si se pune pe
un gratar pana se raceste complect.

Pentru caramel, punem zaharul sa se caramelizaze. Cand are culoarea chihlimbrului, tragem vasul de pe
foc, adaugam frisca lichida cu grija ca se unfla. Punem inapoi pe foc si amestecam pana se dizolva. Se
adauga si untul sau margarina si mai lasam pe foc pana se ingroasa. La urma adaugam si arahidele
intregi. Luam de pe foc, lasam sa se raceasca putin si o turnam peste tortul brownie.

Lasati sa se racesca bune si apoi serviti. Eu m-am grabit cu pozele, nu se intarise caramelul si felia nu are
tinuta. Tortul Brovnie in aceasta combinatie cu caramel de arahide e un deliciu, care merita incercat.

Pe baza acestei retete:

Ingredients

1 21.5-ounce package brownie mix

2 1/2 cups Ocean Spray Fresh or Frozen Cranberries
1 cup 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
Directions

Preheat oven to directions on brownie package. Grease a 9 1/4-inch quiche pan and an 8x8-inch square
pan.

Prepare brownies as directed on package. Spoon HALF of the batter evenly in the quiche pan and the
other half evenly in the square pan. Bake about 20 minutes or until a tooth-pick inserted into the center
of the brownie comes out clean. Cool completely.

Combine cranberries, sugar and water in a medium saucepan. Bring to a boil, stirring occasionally.
Reduce heat and gently boil for about 10 minutes, stirring occasionally.

Combine cornstarch and water in a small bowl. Add to saucepan, whisking until thickened. Chill
thoroughly.

Cut HALF of the brownies in the SQUARE pan into 1/2-inch cubes. Cut the other half in the square pan
into regular sized brownies to enjoy later.

Spoon cranberry mixture over brownie in the quiche pan. Sprinkle brownie cubes and peanuts on top.
Drizzle warmed fudge sauce over top of dessert. Cut into wedges to serve. Makes 10-12
servings.

Ingredients

1/2 cup Pomegranate Arils

1 package vanilla yogurt
1/2 cup granola
Directions
In two tall glasses, layer a spoonful of pomegranate arils, then yogurt, and granola. Repeat layers. Top
with 3 arils for garnish.

Ingredients
2 eggs
1 cup sugar
1 cup flour
1/3 cup butter or margarine, melted
1 1/4 cups Ocean Spray Fresh or Frozen Cranberries
1/2 cup chopped walnuts
Directions
Preheat oven to 350F. Grease an 8-inch baking pan.
Beat eggs in a medium mixing bowl until thick. Gradually add sugar, beating until thoroughly blended.
Stir in flour and melted butter; blend well. Add cranberries and walnuts, mixing gently just until
combined. Spread evenly in pan.
Bake for 40 to 45 minutes or until golden brown and a toothpick inserted into the center comes out

clean. Cool and cut into bars.

Makes 16 servings.