{"id":3446,"date":"2014-07-25T16:11:35","date_gmt":"2014-07-25T20:11:35","guid":{"rendered":"http:\/\/mimbly.com\/wordpress\/?p=3446"},"modified":"2014-07-25T16:58:34","modified_gmt":"2014-07-25T20:58:34","slug":"brownie-puddle-from-the-pie-and-pastry-bible-rose-levy-beranbaum","status":"publish","type":"post","link":"https:\/\/mimbly.com\/wordpress\/2014\/07\/25\/brownie-puddle-from-the-pie-and-pastry-bible-rose-levy-beranbaum\/","title":{"rendered":"Brownie Puddle from: The Pie and Pastry Bible, Rose Levy Beranbaum"},"content":{"rendered":"

\"download\"<\/a><\/p>\n

1 cup pecan pieces or coarsely chopped pecans (I used 1.5 cups walnuts)
\n14 tbsps. unsalted butter
\n3 oz. bittersweet chocolate (I used 3.5 oz. bar of Lindt 70%)
\n1\/2 cup + 2 teas. unsweetened cocoa, preferably fine-quality
\nDutch-processed (I used Hershey’s, but it is Dutch-processed)
\n1 cup + 3 tbsp. sugar
\n3 large eggs
\n2 teas. pure vanilla extract
\n3 oz. cream cheese cut into pieces
\n1\/2 cup all-purpose flour
\npinch salt<\/p>\n

Ganache Puddle
\n2\/3 of a 3 oz. bar of bittersweet chocolate, coarsely chopped
\n1\/3 cup heavy cream, at room temperature<\/p>\n

Equipment:
\nA 9.5 inch fluted tart pan with a removable bottom, bottom greased, lined\u00a0with parchment, and then lightly sprayed with nonstick vegetable spray.<\/p>\n

Preheat over to 325 degrees at least 15 minutes before bake. Set an oven
\nrack in the middle of the oven before preheating.<\/p>\n

Please the pecans on a cookie sheet and toast them. stirring occasionally,
\nfor about 10 minutes or just until the color deepens slightly. Cool
\ncompletely.<\/p>\n

In a double boiler over hot water or in microwave-proof bowl, melt the
\nbutter and chocolate, stirring two or three times. If using a double
\nboiler, transfer the mixture to a bowl.<\/p>\n

Beat the cocoa, then the sugar, into the chocolate mixture, beating until
\nincorporated. (If you are doing this by hand, use a whisk.) Beat in the
\neggs and vanilla. When incorporated, beat in the cream cheese until only
\nsmall bits remain. Add the flour and salt and mix only until the flour is
\nfully moistened. Stir in the nuts.<\/p>\n

Place the prepared tart pan on a cookie sheet to catch any possible leaks.
\nScrape the batter into the pan and spread it evenly. It will fill the pan
\nalmost to the top.<\/p>\n

Bake for 30 to 35 minutes or until the batter has set. A toothpick
\ninserted 1 inch from the side should come out clean. The mixture will puff
\nand rise a little above the sides but sinks on cooling.<\/p>\n

Make the ganache puddle<\/strong><\/p>\n

While the brownie is baking, prepare the puddle. Melt the chocolate in a
\ndouble boiler over hot but not simmering water, stirring occasionally, or
\nin a microwave, using 15 second burst on high power and stirring several
\ntimes. Add the cream and stir gently until the mixture is smooth and dark.
\nIf necessary (if the cream was too cold and the mixture is not entirely
\nsmooth), return it to the heat and stir until totally fluid and uniform in
\ncolor.<\/p>\n

As soon as the brownie is removed from the oven, grease the end of a wooden
\nspoon (1\/2 inch diameter) and insert it into the brownie at 1 inch
\nintervals, all the way to the bottom, twisting slightly as your insert and
\nwithdraw it to create 23 to 28 little holes. Using a small spoon or a
\nre-closable freezer bag with a small piece cut off one corner, fill the
\nholes with the ganache until slightly rounded on top (you will need at
\nleast 1\/2 teaspoon for each). Place the pan on a wire rack and cool
\ncompletely. The chocolate puddles will sink in as the brownie cools and
\nmore ganache can be added to fill in any depressions as long as the brownie
\nis still warm enough to melt it. (If necessary, you can set the tart under
\na lamp to heat the ganache puddles and make them smooth.)<\/p>\n

Unmold the tart, and place it onto a serving plate. To serve, use a thin
\nsharp knife to cut into wedges. Oven temperature: 325 F
\nBaking time: 30 to 35 minutes
\nServes: 8<\/p>\n

Store: \u00a0Wrapped tightly in plastic wrap and stored in an airtight container room temperature, up to 1 week; refrigerated, up to 1 month; frozen, several
\nmonths. Try it frozen or chilled if you like a chewy brownies, at room temperature for a softer creamier texture.<\/p>\n

CARAMEL VARIATION: Caramel blends perfectly with the chocolate and pecans and is wonderful both at room temperature and refrigerated, when it becomes more sticky and chewy. Make a half recipe of the\u00a0Caramel Sauce<\/a>\u00a0and use it in place of the chocolate puddle glaze. It is easiest to pipe it into the holes. The caramel will pipe when warm or at room temperature.<\/p>\n","protected":false},"excerpt":{"rendered":"

1 cup pecan pieces or coarsely chopped pecans (I used 1.5 cups walnuts) 14 tbsps. unsalted butter 3 oz. bittersweet chocolate (I used 3.5 oz. bar of Lindt 70%) 1\/2 cup + 2 teas. unsweetened cocoa, preferably fine-quality Dutch-processed (I … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7,11],"tags":[162,552,533,555,388],"class_list":["post-3446","post","type-post","status-publish","format-standard","hentry","category-recipes","category-sweets","tag-butter","tag-chocolate","tag-cream-cheese","tag-eggs","tag-pecan"],"_links":{"self":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/3446","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/comments?post=3446"}],"version-history":[{"count":4,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/3446\/revisions"}],"predecessor-version":[{"id":3455,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/3446\/revisions\/3455"}],"wp:attachment":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/media?parent=3446"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/categories?post=3446"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/tags?post=3446"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}