Prep 25 mins
Cook 30 mins
This brownie, baked in a tart pan, gets its moistness from cream cheese and its fudginess from the best-quality cocoa and chocolate. Little puddles of ganache are poured into holes made in the brownie, after it has baked, with the handle of a wooden spoon. Chocolate doesn't get much better than this. From The Pie and Pastry Bible, By Rose Levy Beranabaum
- 1 cup coarsely chopped pecans
- 14 tablespoons unsalted butter
- 3 ounces bittersweet chocolate
- 1⁄2 cup Dutch-processed cocoa powder, plus
- 2 teaspoons Dutch-processed cocoa powder (lightly spooned)
- 1 cup sugar, plus
- 3 tablespoons sugar
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 1 (3 ounce) package cream cheese, cut into pieces
- 1⁄2 cup all-purpose flour
- 1 pinch salt
- 2 ounces bittersweet chocolate, coarsely chopped
- 1⁄3 cup heavy cream, at room temperature
- Lightly grease a 9 1/2 inch tart pan with a removable bottom, line with parchment, and then lightly spray with Baker's Joy or nonstick vegetable spray.
- Preheat oven to 350 degrees.
- Place pecans on a cookie sheet and toast them, stirring occasionally, for about 10 minutes or just until the color deepens slightly.
- Cool completely.
- In a double boiler over hot water or in microwave-proof bowl, melt the butter and chocolate, stirring two or three times.
- If using a double boiler, transfer the mixture to a bowl.
- Beat the cocoa, then the sugar, into the chocolate mixture, beating until incorporated.
- (If you are doing this by hand, use a whisk.) 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.
- Place the prepared tart pan on a cookie sheet to catch any possible leaks.
- Scrape the batter into the pan and spread it evenly.
- It will fill the pan almost to the top.
- Bake for 30-35 minutes or until the batter has set.
- A toothpick inserted 1 inch from the side should come out clean.
- The mixture will puff and rise a little above the sides but sinks on cooling.
- While the brownie is baking, prepare the puddle.
- Melt the chocolate in a double- boiler over hot but not simmering water, stirring occasionally, or in a microwave, using 15-second bursts on high power and stirring several times.
- Add the cream and stir gently until the mixture is smooth and dark.
- As soon as the brownie is removed from the oven, grease the end of a wooden spoon (1/2 inch in diameter) and insert it into the brownie at 1-inch intervals, all the way to the bottom, twisting slightly as you insert and withdraw it, to create 23 to 28 holes.
- Using a small spoon or a reclosable freezer bag with a small piece cut off one corner, fill the holes with the ganahe until slightly rounded on top.
- Place the pan on a wire rack and cool completely.
- The chocolate puddles will sink in as the brownie cools and more ganache can be added to fill in any depressions as long as the brownie is still warm enough to melt it.
- Unmold the tart.
- When puddles are firm to the touch, cover a flat plate with plastic wrap, spray ti lightly with nonstick vegetable spray, and set it on top of the tart.
- Inver the tart, peel off the parchment, and reinvert it onto a serving plate.
- To serve, use a sharp knife to cut wedges.
My Mom's friend makes this recipe and swears it is the best brownie she ever had in her life. Her family begs for them. She doesn't add the nuts though. This recipe is really awesome, even without the ganache. If you have a chocolate craving this recipe will definately fix it!!!