|Pecan pieces/Coarsely chopped pecans||1 Cup (16 tbs)|
|Unsalted butter||14 Tablespoon (1 3/4 Sticks)|
|Bittersweet chocolate||3 Ounce, broken into squares (1 Bar, Preferably Lindt Excellence / Valrhona Caraque)|
|Unsweetened cocoa||26 Teaspoon (1/2 Cup Plus 2 Teaspoons)|
|Granulated sugar||19 Tablespoon (1 Cup Plus 3 Tablespoons)|
|Pure vanilla extract||2 Teaspoon|
|Cream cheese||3 Ounce, cut into pieces (1 Package)|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Bittersweet chocolate||2 Ounce, coarsely chopped (1/3 Of A 3 Ounce Bar)|
|Heavy cream||1⁄3 Cup (5.33 tbs)|
To make the brownie, preheat the oven to 325 F.
Place one oven rack in the middle of the oven.
Prepare a 9 1/2-inch tart pan, with a removable bottom, by greasing the bottom then lining with parchment paper.
Spray with Baker's Joy or nonstick vegetable spray.
Place the pan on a cookie sheet to catch any possible leaks.
Place the pecans on a cookie sheet and toast them in the oven, stirring occasionally, for about 10 minutes or until lightly browned.
In a double boiler over hot water, melt the butter and chocolate, stirring 2 or 3 times.
Beat in the cocoa, then the sugar, beating until incorporated.
Beat in the eggs and vanilla.
When incorporated, beat in the cream cheese until only small bits remain.
Add the flour and salt and mix only until the flour is fully moistened.
Stir in the nuts; scrape the batter into the prepared pan and spread it evenly.
It will fill the pan almost to the top.
Bake for 30 to 35 minutes or until the batter has set and a toothpick inserted 1 -inch from the side comes out clean.
The mixture will puff and rise a little above the sides, but will sink on cooling.