Ingredients for Brownie Puddle
- Pecans
- Unsalted Butter
- Bittersweet Chocolate
- Dutch Processed Cocoa Powder
- Sugar
- 3 large eggs
- Pure Vanilla Extract
- 4 ounces cream cheese, softened
- All Purpose Flour
- ½ teaspoon salt
- ½ cup heavy cream
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How to Make Brownie Puddle
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch tart pan with removable bottom.
- In a large bowl, cream together the softened butter and sugars until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in the cream cheese until evenly distributed.
- Pour batter into the prepared tart pan and bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs.
- Let the brownie cool completely in the pan.
- While the brownie is cooling, prepare the ganache: Melt the chocolate and heavy cream together in a double boiler or microwave in short bursts, stirring until smooth and glossy.
- Once the brownie is completely cool, use the handle of a wooden spoon to create small wells or puddles in the brownie's surface.
- Spoon the ganache into the wells.
- Refrigerate for at least 30 minutes to allow the ganache to set before serving.
- Remove the brownie from the tart pan and slice into individual servings. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
122g
Fat
96g
Carbs
13g
