Chocolate Volcano



  • 2 pkgs (310 g each) brownie mix
  • 2 1/2 cups (625 mL) Ocean Spray® Fresh or Frozen Cranberries
  • 1 cup (250 mL) sugar
  • 3/4 cup (175 mL) water
  • 2 tbsp (30 mL) cornstarch
  • 2 tbsp (30 mL) water
  • 2 tbsp (30 mL) salted peanuts, coarsely chopped
  • 1/3 cup (75 mL) hot fudge topping, slightly warm


Preheat oven to directions on brownie packages. Grease a 9- inch (23 cm) round baking pan and an 8-inch (20 cm) square baking pan.

Prepare each package of brownies as directed on labels. Spoon the batter from one package evenly in the round pan and the batter from the other evenly in the square pan. Bake about 20 minutes or until a tooth-pick inserted into the centre of the brownies 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, cooking and whisking until thickened and clear. Chill thoroughly.

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

Spoon cranberry mixture over brownie in the round 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.


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