Preheat the oven to 325°F.
Equipment: A 9 1/2-inch tart pan, with removable bottom, bottom greased and then lined with parchment, then lightly sprayed with Baker's Joy or non-stick vegetable shortening. Place the pan on a cookie sheet to catch any possible leaks.

Place the pecans on a cookie sheet and toast them, stirring occasionally, for about 10 minutes or until lightly browned. Cool completely.

In a double boiler over hot water or microwave-proof bowl, melt the butter and chocolate, stirring 2 or 3 times.

Beat in the cocoa, then the sugar, beating until it is 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; scrape the batter into the prepared 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 will come out clean. The mixture will puff and rise a little above the sides but sinks on cooling.

Make The Ganache Puddle
While the brownie is baking, prepare the puddles. Melt the chocolate in a microwave, using 15 seconds bursts on high power and stirring several times, or in a double boiler over hot but not simmering water, stirring occasionally. Add the cream and stir gently until the mixture is smooth and dark. If necessary (if the cream was too cold and the mixture not entirely smooth), return it to the heat until totally fluid and uniform in color.

As soon as the brownie is removed from the oven, grease the end of a wooden spoon (1/2-inch diameter) and insert it into the brownie, at 1-inch intervals, all the way to the bottom, twisting slightly as you insert and withdraw it, to create 23 to 28 little holes. Using a small spoon to pour or a zipseal bag with a small piece of the corner cut, fill the holes until slightly rounded (you will need at least 1/2 teaspoon for each).

Place the pan on a wire rack and cool completely. The chocolate puddles will sink in as it cools and more ganache can be added, to fill in any depressions, as long as the brownie is still warm enough to melt it. (If necessary, you can set the tart under a lamp to heat the ganache puddles and make them smooth.) Unmold by placing the pan on a canister smaller than the opening for the loose bottom and pressing the sides firmly down. To remove the parchment, refrigerate the tart or allow it to sit at room temperature until the puddles are firm to the touch. Cover a flat plate with plastic wrap, spray it lightly with non-stick vegetable spray and set it on top of the tart. Invert the tart; peel off the parchment, and reinvert it onto a serving plate.

To serve, use a thin, sharp knife to cut wedges.

Variations
Caramel Variation: Caramel blends perfectly with the chocolate and pecans and is wonderful both at room temperature and refrigerated when it becomes more sticky and chewy. Make a half recipe of the caramel cream sauce (see page 597 of the Pie & Pastry Bible) and use it in place of the chocolate puddle glaze. It is easiest to pipe it into the holes. The caramel will pipe well when warm or at room temperature.

Mocha Variation: 2 tablespoons of Medaglia d'Oro instant espresso powder can be added with the cocoa for a slightly bitter coffee edge to the brownie.

Cherry Version: Replace nuts with 3 ounces dried tart cherries, chopped + 3 T Cherry Kiafa or half Kijafa half water.

Store
Wrap the tart tightly in plastic wrap and store it in an airtight container at room temperature, or in the refrigerator or freezer; 1 week at room temperature, 1 month refrigerated, or several months frozen. Try eating it frozen or chilled if you like a chewy brownie, room temperature for a softer creamier texture.

Time and Labor Saver: If you have an oven with a pilot light, itís fine to place the butter, chocolate (no need to break it up), cocoa, and sugar in a bowl and leave it in the oven until the chocolate is completely melted (about 3 hours up to 24).