- 1 cup pecan pieces )
1/2 cup butter - one 3-ounce bar bittersweet chocolate, preferably Lindt Excellence or Valrhona Caracque, broken into squares
- 1/2 cup + 2 teaspoons (lightly spooned) unsweetened cocoa
- 3/4 cup plus 1 tbsp suggar
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 3-ounce cream cheese, cut into pieces
- 1/2 cup all purpose-flour
- Pinch of salt
- 1/2 cup heavy cream
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Grease a 9" springform pan. Preheat the oven to 325F
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Place the pecans on a cookie sheet and toast them, stirring occasionally, for about 10 minutes or just until the color deepens slightly. Cool completely.
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In a double boiler over hot water or in a microwave-proof bowl, melt the butter and chocolate, stirring two or three times. If using a double boiler, transfer the mixture to a bowl.
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Beat the cocoa, then 3/4 cup sugar, into the chocolate mixture, beating until incorporated. (If you are doing this by hand, use a whisk.) Beat in the eggs and vanilla. When incorporated, beat in the cream cheese until only small bits remain. Add the flour and salt and mix only until the flour is fully moistened. Stir in the nuts.
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Place the prepared pan on a cookie sheet to catch any possible leaks. Scrape the batter into the pan and spread it evenly. It will fill the pan almost to the top.
Bake for 30 to 35 minutes or until the batter has set. A toothpick inserted 1 inch from the side should come out clean. The mixture will puff and rise a little above the sides but sinks on cooling.
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Whip the cream and stir in the remaining tablespoon of sugar.
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Serve the brownie in slices with the whipped cream.