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Brownie Puddle Recipe
|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)|
Serving size: Complete recipe
Calories 5629 Calories from Fat 3330
% Daily Value*
Total Fat 395 g607.6%
Saturated Fat 179.7 g898.3%
Trans Fat 0 g
Cholesterol 1289.1 mg
Sodium 810 mg33.8%
Total Carbohydrates 524 g174.6%
Dietary Fiber 72.6 g290.3%
Sugars 372.1 g
Protein 76 g152%
Vitamin A 165.9% Vitamin C 2.9%
Calcium 40.4% Iron 74.4%
*Based on a 2000 Calorie diet
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.