HGMI of Charleston's Cream Cheese Warm Pecan Brownie
From Chef Andrea Upchurch
Ingredients
- 1½ cups of all-purpose flour
- 1½ cups of cocoa powder
- ¼ teaspoon salt
- 7 eggs
- 3½ cups granulated sugar
- 2 teaspoons vanilla extract
- 3 sticks butter, melted
- ¼ cup vegetable oil
- 1 cup toasted pecans
Cream Cheese Filling
- ¾ cup powdered sugar, sifted.
- 4 tablespoons all-purpose flour
- 8 ounces room temperature cream cheese
- 2 eggs
- 2 teaspoons vanilla extract
- Pinch of salt
Instructions
(Sift the all-purpose flour and powdered sugar together. Beatthe cream cheese with sugar mixture until well blended. Addthe eggs one at a time, beating well and scraping the bowlthroughout the process. Add in vanilla and salt, then setmixture aside.)
- Preheat the oven to 350 degrees and grease a 9 x13-baking pan.
- In a medium-sized bowl, sift the all-purpose flour, cocoapowder and salt together.
- In a separate medium-sized bowl, beat the eggs(preferably with the whip attachment), gradually adding the sugar until the eggs are thick and fluffy.
- To the egg mixture, slowly add the vanilla, butter and oil.
- Slowly add the dry ingredients to the wet ingredientsuntil combined.
- Stir in toasted pecans and evenly spread batter into thegreased baking pan.
- Pipe the cream cheese filling into thick lines on top ofbatter and using a skewer or knife. Pull through the creamcheese to make various decorative designs.
- Bake the brownies for approximately 35 to 40 minutes.
- Top with your choice of whipped cream, chocolate icecream or fudge sauce.
