Candy Bar Brownie Crunch
Pat: We all have our vices, and mine is brownies—particularly these brownies, which have candy bars and crunchy pecans baked right in. They are some of the most decadent brownies you will ever eat. When I have one of these at two in the morning, I’m tempted to let out a loud moan, but then Gina would probably throw me out. Gina used to make them for me when we were courting hence the seductive additions. They say that chocolate is an aphrodisiac, so if you’re looking for a sweet deal to spark a little romance in your house, take my advice: Light a fire, add the Whipped Cream, fresh raspberries, and silky chocolate shavings, and you’ll be well on your way to a blissful ending!
If time is of the essence, you can also make this recipe using a 21-ounce box of brownie mix. Prepare the brownies as directed on the box for “cakelike” brownies, using three eggs total. The brownies will cut neater if you allow the ganache to set for at least 30 minutes once it is spread on the brownies. Be sure to chill the candy bars before chopping them, so they don’t turn to mush in the food processor.
Recipe information
Yield
serves 8 to 10
Ingredients
Chocolate Ganache
Whipped Cream
Preparation
Step 1
Preheat the oven to 325°F. Butter and flour an 8×8-inch baking pan.
Step 2
Melt the butter and chocolate over low heat in a medium, heavy saucepan, stirring occasionally. When the chocolate has melted, remove from the heat and cool for 10 minutes.
Step 3
Meanwhile, sift together the flour, baking powder, and salt into a mixing bowl and set aside.
Step 4
In a medium bowl, use a wooden spoon to beat the sugar and eggs together until well combined, about 2 minutes. Slowly pour the sugar-egg mixture into the cooled chocolate, stirring constantly, then stir in the vanilla. Add the flour mixture and stir just until the dry ingredients disappear (do not overmix).
Step 5
Place the pecans and the chilled candy bars in a food processor, and pulse until coarse chunks form. Spread half of the brownie batter into the pan, top evenly with the pecan-and-candy-bar mixture, then cover with remaining batter. Bake for 35 to 40 minutes, or until a toothpick inserted in the center of the brownies comes out clean. (While the brownies are baking, make the Whipped Cream, so it has time to chill.) Remove the brownies from the oven, and cool completely. Run a paring knife around the rim of the brownies to loosen from pan.
Step 6
Drizzle the brownies with ganache, and set them aside for 30 minutes, until the ganache sets. Then cut the brownies into squares, and garnish with Whipped Cream, fresh raspberries, and chocolate shavings
Chocolate Ganache
Step 7
Warm the cream in the microwave, or in a small saucepan over medium heat, until it is very hot but not boiling. Combine the corn syrup and chocolate in a mixing bowl. Pour the hot cream over the chocolate mixture, and let it sit for 2 minutes to allow the chocolate to melt. Stir until the chocolate is completely melted, and the mixture is smooth.
Whipped Cream
Step 8
Beat the cream in a bowl with an electric mixer at medium speed until it becomes frothy. Add the sugar and vanilla; continue beating until the cream holds soft peaks. Do not over-beat. Refrigerate the cream, covered with plastic wrap, for no more than 1 hour if not using immediately.
