This rich dessert made with dark, fudgy brownies smothered in thick, creamy chocolate and pecans will make any chocolate lover beg for more.

Dorothy Lacefield, Carrollton, Texas
Recipe by Oxmoor House July 2004

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Recipe Summary

prep:
10 mins
cook:
35 mins
additional:
1 hr 30 mins
total:
2 hrs 15 mins
Yield:
Makes 10 to 12 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 4 ingredients in a large bowl; beat with a wooden spoon 2 minutes. Stir in 1/3 cup semisweet chocolate morsels. Spread batter into a greased 10-inch springform pan. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack.

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  • Combine remaining 2/3 cup semisweet morsels, milk chocolate morsels, and whipping cream in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts, stirring often. Remove from heat; stir in butter until melted. Stir in pecans and vanilla; pour mixture into a medium bowl. Place bowl in larger bowl filled with ice. Cool mixture, stirring constantly, 6 minutes or until mixture is cool and slightly thickened.

  • Pour chocolate-pecan mixture evenly over cooled brownie layer; cover and chill at least 1 hour.

  • Run a knife around edge of pan, and release sides. Spread Chocolate Mousse evenly over chocolate-pecan layer. Chill 30 minutes before serving. Garnish, if desired. Store in refrigerator.

Source

Southern Living Cook-Off Cookbook

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