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- Prep Time:
- 10 min
- Inactive Prep Time:
- 20 min
- Cook Time:
- 50 min
- Level:
- Easy
- Serves:
- 4 to 6 large brownies
Ingredients
Butter, for greasing pan1 (21-ounce) box brownie mix
3 large eggs
1 cup chopped pecans
10 chocolate-caramel covered wafers
Ganache, for brownie topping, recipe follows
Whipped topping, recipe follows
Fresh raspberries
Chocolate shavings
Directions
Preheat oven at 350 degrees F.Prepare brownies as directed on the box for "cake-like" brownies but add additional 3
Copyright 2008 Television Food Network G.P., All Rights Reserved
eggs. Spread half the batter into an 8 by 8-inch prepared pan, top evenly with the pecans and chocolate caramel covered wafers.. Cover with remainder of batter. Bake for 35 to 40
minutes or until the brownies are almost cooked through. Remove brownies from oven. Cool
completely. Remove brownies from pan keeping square intact. Place on a baking sheet.
Top with ganache, whipped topping, raspberries, and chocolate
shavings.
Ingredients
Ganache:2 tablespoons light corn syrup
4 ounces semisweet chocolate, chopped finely
1/2 cup heavy cream warmed
Directions
Mix together syrup and chocolate.Pour warm cream over syrup and chocolate. Stir until
melted.
Ingredients
Whipped Topping:1 cup heavy cream
1/4 cup confectioners' sugar
2 tablespoons cognac
Directions
Whip the heavy cream, adding the sugarand cognac.
Copyright 2008 Television Food Network G.P., All Rights Reserved
Printed from FoodNetwork.com on 09/29/2008
© 2008 Scripps Networks, LLC. All Rights Reserved