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Brownie Puddle

Chef.at.Home's picture
Brownie Puddle is a delicious dessert! I served this for a friend almost five years ago and she still talks about how she enjoyed it. Try this wonderful Brownie Puddle recipe for yourself!
Ingredients
  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)
  Eggs 3 Large
  Pure vanilla extract 2 Teaspoon
  Cream cheese 3 Ounce, cut into pieces (1 Package)
  All purpose flour 1⁄2 Cup (8 tbs)
  Salt 1 Pinch
  Bittersweet chocolate 2 Ounce, coarsely chopped (1/3 Of A 3 Ounce Bar)
  Heavy cream 1⁄3 Cup (5.33 tbs)
Directions

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.
Cool completely.
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.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked

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