Shelly's Recipe

CHOCOLATE BROWNIE CRUNCH

Category: Brownies/Blondies

Butter, for greasing pan
1 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

Preheat oven at 350. 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
2 tbsp light corn syrup
4 ounces semi-sweet chocolate, chopped finely
1/2 cup heavy cream warmed

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

Whipped Topping
1 cup heavy cream
1/4 cup confectioners sugar
2 tbsp cognac

Whip the heavy cream, adding the sugar and cognac.