Description
A decadent three-layer dessert with a fudgy chocolate pecan brownie base, an eggless pecan and chocolate chip cookie dough layer, and a glossy chocolate ganache topped with toasted pecans.
Ingredients
For the brownie layer: 3/4 cup (170 g) butter, melted
1 1/2 cups (300 g) granulated sugar
3 large eggs
1 teaspoon vanilla extract
3/4 cup (94 g) all-purpose flour
1/2 cup (43 g) unsweetened cocoa powder
1/2 teaspoon salt
1 cup chopped pecans, toasted
For the cookie dough layer: 1 cup (125 g) all-purpose flour, heat-treated
1/2 cup (113 g) butter, softened
1/2 cup packed brown sugar
1/4 cup granulated sugar
2 tablespoons milk
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup mini chocolate chips
1/2 cup chopped pecans, toasted
For the ganache: 8 ounces (227 g) semi-sweet or bittersweet chocolate, finely chopped
1 cup heavy cream
1/4 cup chopped pecans, toasted, for topping
Instructions
1. Heat-treat the flour for the cookie dough: spread 1 cup of flour on a baking sheet and bake at 350°F for 5 minutes, or microwave in 30-second bursts to 165°F, then cool completely.
2. Preheat the oven to 350°F. Grease a 9-inch springform pan and line the bottom with parchment paper.
3. For the brownie layer, whisk the melted butter and granulated sugar together. Whisk in the eggs and vanilla until smooth.
4. Stir in the flour, cocoa powder, and salt until just combined, then fold in 1 cup of pecans. Spread the batter in the pan.
5. Bake for 30 to 35 minutes, until a toothpick inserted in the center comes out with a few moist crumbs. Cool completely in the pan.
6. For the cookie dough, beat the softened butter, brown sugar, and granulated sugar until creamy. Beat in the milk and vanilla.
7. Stir in the cooled heat-treated flour and 1/4 teaspoon of salt until a soft dough forms. Fold in the mini chocolate chips and 1/2 cup of pecans.
8. Press the cookie dough in an even layer over the cooled brownie. Refrigerate for 30 minutes.
9. For the ganache, heat the cream until steaming and pour it over the chopped chocolate. Let it sit for 2 minutes, then stir until smooth. Cool for 10 to 15 minutes until slightly thickened.
10. Pour the ganache over the cookie dough layer and spread it to the edges. Sprinkle with 1/4 cup of pecans.
11. Refrigerate for at least 2 hours, until the ganache is set. Run a knife around the edge, release the springform, and slice with a hot knife.
Notes
Original Poulef recipe inspired by published pecan cookie dough brownie cakes with ganache (fudgy brownie base, cookie dough layer with pecans, ganache of bittersweet chocolate and heavy cream, 350°F, chilled before slicing). Because I could not read a single complete published recipe, all amounts, the 9-inch pan, the bake time, the chill times and the 16-slice yield are estimates. Test the recipe and check the brownie early.
The cookie dough contains no eggs and uses heat-treated flour, so it is safe to eat without baking.
Nutrition is an approximate estimate per slice (16 slices).
- Prep Time: 45 minutes plus 2 hours chilling
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 544
- Sugar: 38g
- Sodium: 112mg
- Fat: 36g
- Saturated Fat: 17g
- Carbohydrates: 54g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 94mg