1 21.5 oz. package brownie mix
2 1/2 cups fresh 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

Preheat oven to 350°F. Grease a 9 1/4 inch quiche pan and an 8x8 inch square pan. Prepare brownies as package directed. Pour half in each pan.

Bake 20 mins. Cool. Combine cranberries, sugar and water. Bring to boil reduce heat and gently boil about 10 mins. Combine cornstarch and water in a bowl; add to saucepan whisking until thickens. Chill. Cut half the brownies in the square pan into 1/2 inch cubes and the other half reg. to enjoy later. Spoon cranberry mixture over brownie in the quiche pan. Sprinkle brownie cubes and peanuts on top. Drizzle warmed fudge sauce on top. Cut into wedges to serve.