Brownie Puddle Recipe 🍫🥧
Overview:
- Name: Brownie Puddle
- Total Time: 55 minutes
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Servings: 1 cake
Description:
Indulge in the ultimate chocolate experience with this decadent Brownie Puddle recipe. Baked in a tart pan, this brownie achieves unparalleled moistness from cream cheese and unparalleled fudginess from the finest cocoa and chocolate. Little puddles of ganache are delicately poured into holes made in the brownie post-baking, elevating its richness to extraordinary heights. Chocolate lovers, rejoice! This recipe is a must-try.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Pecans | 1 |
| Unsalted butter | 14 |
| Bittersweet chocolate | 3 |
| Sugar | 1/2 |
| Eggs | 2 |
| Pure vanilla extract | 1 |
| Cream cheese | 3 |
| All-purpose flour | 3 |
| Salt | 2 |
| Bittersweet chocolate | 1/2 |
| Heavy cream | 1 |
Instructions:
-
Brownie:
- Lightly grease a 9 1/2 inch tart pan with a removable bottom, line with parchment, and lightly spray with Baker’s Joy or nonstick vegetable spray.
- Preheat oven to 350 degrees.
- Toast pecans on a cookie sheet for about 10 minutes or until slightly deepened in color. Cool completely.
- In a double boiler or microwave-proof bowl, melt butter and chocolate.
- Beat cocoa, then sugar, into the chocolate mixture until incorporated.
- Beat in eggs and vanilla, then cream cheese until small bits remain.
- Add flour and salt, mixing until fully moistened. Stir in toasted pecans.
- Place the prepared tart pan on a cookie sheet.
- Spread batter evenly into the pan. Bake for 30-35 minutes until set.
- Insert a toothpick 1 inch from the side; it should come out clean. The mixture will puff and rise slightly but will sink on cooling.
-
-
Ganache Puddle:
- While the brownie is baking, prepare the ganache.
- Melt chocolate in a double boiler or microwave. Stir in cream until smooth and dark.
- After removing the brownie from the oven, grease the end of a wooden spoon (1/2 inch in diameter).
- Insert the spoon into the brownie at 1-inch intervals, twisting slightly to create holes.
- Fill the holes with ganache using a small spoon or reclosable freezer bag.
- Place the pan on a wire rack to cool. As it cools, the chocolate puddles will sink in.
- Add more ganache to fill any depressions while the brownie is still warm.
-
Assembly:
- Once the puddles are firm, cover a flat plate with plastic wrap and spray lightly with nonstick vegetable spray.
- Invert the tart onto the plate, peel off the parchment, and reinvert onto a serving plate.
- Use a sharp knife to cut into wedges and serve.
Enjoy the luscious delight of this Brownie Puddle, a true chocolate lover’s dream come true! 🌟
