Recipe courtesy of Gina Neely and Pat Neely
Total:
1 hr 20 min
Active:
10 min
Yield:
4 to 6 large brownies
Level:
Easy
Total:
1 hr 20 min
Active:
10 min
Yield:
4 to 6 large brownies
Level:
Easy

Ingredients

Ganache:
Whipped Topping:

Directions

Watch how to make this recipe.

Preheat oven at 350 degrees F.

Prepare brownies as directed on the box for "cake-like" brownies but add additional 3 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.

Ganache:

Mix together syrup and chocolate. Pour warm cream over syrup and chocolate. Stir until melted.

Whipped Topping:

Whip the heavy cream, adding the sugar and cognac.

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