Cranberry Brownie Pie

Preheat oven to 350 degrees. Grease a 10" springform pan and an 8x8" square pan and set aside. Melt unsweetened chocolate and butter together in a heavy saucepan over low heat, stirring frequently until blended and smooth. Remove from heat; beat in the sugar and eggs until smooth. Add flour, baking powder and salt and mix well.

Spread half of the batter in a greased 10" springform pan, and the other in a greased 8x8" square pan. Bake at 350 degrees for 15 minutes, until just set. Don't overbake these! If they are underbaked a bit, that's just fine. The springform pan brownies will probably bake faster than the square pan brownies because they will be thinner, so check frequently. Cool both completely.

Cut the brownies in the 8" square pan into cubes. In large bowl, beat cream with powdered sugar until stiff; fold in cranberry sauce. Spoon half of this mixture over the springform pan brownies. Top with half of the brownie cubes and half of the pecans. Repeat layers. Drizzle with hot fudge sauce. Chill for a few hours in the refrigerator, then cut into wedges. 12 servings