• Cooking Time:
  • Servings:
  • Preparation Time:


Saw this on the Food Network this morning on the Neely's segment. It looked soooo good. Sorry there's not a picture, but trust me, if you like chocolate....yuuuum!!!


  • Butter, for greasing pan
  • 1 (21-ounce) box brownie mix
  • 3 large eggs
  • 1 cup chopped pecans (or almonds or peanuts)
  • 10 chocolate-caramel covered wafers
  • Ganache, for brownie topping, recipe follows
  • Whipped topping, recipe follows
  • Fresh raspberries
  • Chocolate shavings
  • Ganache:
  • 2 tablespoons light corn syrup
  • 4 ounces semisweet chocolate, chopped finely
  • 1/2 cup heavy cream warmed
  • Whipped Topping:
  • 1 cup heavy cream
  • 1/4 cup confectioners' sugar
  • 2 tablespoons cognac


  • 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.
  • To prepare ganache, mix together syrup and chocolate. Pour warm cream over syrup and chocolate. Stir until melted.
  • To prepare whipped topping, whip the heavy cream, adding the sugar and cognac.

Categories: Brownie  Dessert 
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