Brownie Puddle Recipe
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
1 cup pecan pieces or coarsely chopped pecans
14 tablespoons (1 3/4 sticks) unsalted butter
One 3-ounce bar bittersweet chocolate, preferably Lindt excellence, or Valrhona Caraque, broken into squares
1/2 cup plus 2 teaspoons (lightly spooned into the cup) unsweetened cocoa, preferably fine-quality Dutch-processed
1 cup plus 3 tablespoons granulated sugar
3 large eggs
2 teaspoons pure vanilla extract
One 3-ounce package cream cheese, cut into pieces
1/2 cup all-purpose flour Pinch of salt
Ganache Puddle
2 ounces (1/3 of a 3-ounce bar) bittersweet chocolate coarsely chopped
1/3 cup heavy cream
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.
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.
Questions, Comments and Reviews
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