3/4 cup + 2 Tbsp butter
3 squares bittersweet chocolate, coarsely chopped
1/2 cup cocoa
1 cup + 3 Tbsp sugar
3 eggs
2 tsp vanilla
1/3 cup + 1 Tbsp cream cheese
Pinch of salt
1/2 cup all-purpose flour
1 cup toasted pecans or walnuts, chopped (optional)
Ganache (for the puddles):
3 squares bittersweet chocolate
1/2 cup whipping cream
Optional: Confectioners' sugar for dusting
Directions
Preheat oven to 325F. Lightly grease (or spray with non-stick cooking spray) a 9 1/2" springform pan. Line bottom with parchment paper or foil and grease or spray paper/foil.
To make brownies, melt butter with chocolate in a small saucepan over low heat, stirring occasionally (or use microwave on medium power for about 1 1/2 minutes). Pour into a large mixing bowl.
Using a whisk, stir in cocoa and sugar until just combined. Beat in eggs and vanilla. Mix in cream cheese until just small bits remain visible. Whisk in salt and flour just until moistened and stir in nuts.
Pour into prepared pan and spread evenly. Bake in centre of 325F oven about 35 to 40 minutes, until cake tester inserted 1" into brownies comes out clean.
Meanwhile, prepare puddle glaze (ganache). In a small saucepan over low heat, melt chocolate in whipping cream, stirring often, until smooth (or microwave together on high for 30-40 seconds). Remove from heat and let stand while brownies bake.
When brownies are baked, place pan on cooling rack. Lightly butter the handle tip of a wooden spoon 1/2" in diameter of less or use a wooden dowel or similar. Poke holes into top of hot brownies, but not through to bottom, forming 18 to 20 holes, spacing evenly apart.
Pour ganache into a piping bag, or use a small plastic bag (just cut the corner tip off once you've filled with the ganache). Alternatively, you can use a spoon but using a bag is easier.
Fill each hole in the brownie base with the ganache. The chocolate "puddles" will shrink a bit as the base cools, so fill them up with additional ganache until they overflow, forming the puddles.
Covered, the cake will keep well at room temperature for several days, in the fridge for 3 to 4 weeks or it can be frozen for several months (as if it will last THAT long ...)
Top can also be sprinkled with a bit of confectioners' sugar for a festive look, or "snow covered puddles" for those long winter days!
3 squares bittersweet chocolate, coarsely chopped
1/2 cup cocoa
1 cup + 3 Tbsp sugar
3 eggs
2 tsp vanilla
1/3 cup + 1 Tbsp cream cheese
Pinch of salt
1/2 cup all-purpose flour
1 cup toasted pecans or walnuts, chopped (optional)
Ganache (for the puddles):
3 squares bittersweet chocolate
1/2 cup whipping cream
Optional: Confectioners' sugar for dusting
Directions
Preheat oven to 325F. Lightly grease (or spray with non-stick cooking spray) a 9 1/2" springform pan. Line bottom with parchment paper or foil and grease or spray paper/foil.
To make brownies, melt butter with chocolate in a small saucepan over low heat, stirring occasionally (or use microwave on medium power for about 1 1/2 minutes). Pour into a large mixing bowl.
Using a whisk, stir in cocoa and sugar until just combined. Beat in eggs and vanilla. Mix in cream cheese until just small bits remain visible. Whisk in salt and flour just until moistened and stir in nuts.
Pour into prepared pan and spread evenly. Bake in centre of 325F oven about 35 to 40 minutes, until cake tester inserted 1" into brownies comes out clean.
Meanwhile, prepare puddle glaze (ganache). In a small saucepan over low heat, melt chocolate in whipping cream, stirring often, until smooth (or microwave together on high for 30-40 seconds). Remove from heat and let stand while brownies bake.
When brownies are baked, place pan on cooling rack. Lightly butter the handle tip of a wooden spoon 1/2" in diameter of less or use a wooden dowel or similar. Poke holes into top of hot brownies, but not through to bottom, forming 18 to 20 holes, spacing evenly apart.
Pour ganache into a piping bag, or use a small plastic bag (just cut the corner tip off once you've filled with the ganache). Alternatively, you can use a spoon but using a bag is easier.
Fill each hole in the brownie base with the ganache. The chocolate "puddles" will shrink a bit as the base cools, so fill them up with additional ganache until they overflow, forming the puddles.
Covered, the cake will keep well at room temperature for several days, in the fridge for 3 to 4 weeks or it can be frozen for several months (as if it will last THAT long ...)
Top can also be sprinkled with a bit of confectioners' sugar for a festive look, or "snow covered puddles" for those long winter days!
