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The Fort Restaurant Damiana Brownie Puddle
1 C. pecan pieces or coarsely chopped pecans
14 T. unsalted butter
one 3 oz. bar bittersweet chocolate, broken into squares
1/2 C. and 2 t. unsweetened cocoa
1 C. and 3 T. sugar
3 large eggs
2 t. pure vanilla extract
one 3 oz. package cream cheese, cut into pieces
1/2 C. all-purpose flour
Preheat oven to 325°F. Place pecans on a cookie sheet and toast them stirring occasionally, for about 10 minutes or until color deepens slightly.
In a double boiler over hot water or in microwave-proof bowl, melt butter and chocolate, stirring occasionally. Transfer mixture into a bowl. Beat cocoa, then sugar into chocolate mixture, beating until incorporated. Beat in eggs and vanilla. When incorporated, beat in the cream cheese until only small bits remain. Add flour and salt and mix only until flour is moistened. Stir in nuts.
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