Bittersweet Brownie Puddle Tart

Bittersweet Brownie Puddle Tart


3/4 C. plus 2 T. butter

3 squares bittersweet chocolate, coarsely chopped

1/2 C. cocoa

1 C. plus 3 T. granulated sugar

3 eggs

2 t. vanilla

1/3 C. plus 1 T. cream cheese

Pinch of salt

1/2 C. all-purpose flour

1 C. toasted pecans

Ganache Puddle

3 squares bittersweet chocolate, coarsely chopped

1/2 C. whipping cream

Preheat oven to 325°F. Lightly grease a 9 inch springform pan or coat with cooking spray. Line bottom with parchment paper or foil. Then lightly grease or spray paper or foil.

To make brownies, melt butter and chocolate in a small saucepan set over low heat, stirring occasionally. Pour into a large mixing bowl.

Using a whisk, stir in cocoa, then sugar, until just mixed. Beat in eggs and vanilla. Mix in cream cheese until small bits remain. Whisk in salt and flour until just moistened. Stir in nuts. Pour into prepared pan and spread evenly. Bake in centre of 325°F oven until a cake tester inserted 1 inch in from sides comes out clean, from 35 to 40 minutes.

Meanwhile, prepare puddle glaze. In a small saucepan set over low heat, melt chocolate in whipping cream, stirring often, until just smooth. Remove from heat and let stand while brownie base is baking.

When baked, place pan on a cooling rack. Lightly butter handle tip of a wooden spoon. Poke through crust, but not right to bottom, forming from 18 to 20 holes in hot brownie base, spacing evenly apart. Using a spoon or a sealed recloseable plastic bag with a small piece of a corner cut off, fill each hole with chocolate mixture. The chocolate puddles will shrink a bit as the base cools, so you can top up holes with remaining filling.

Cover and refrigerate until ready to serve, unless serving that day. Let come to room temperature before serving.

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