Candy Bar Brownie Crunch

Name: Candy Bar Brownie Crunch
Yield: serves 8 to 10
Ingredients: 1 cup unsalted butter, plus more for greasing; 4 ounces unsweetened chocolate; 1 cup all-purpose flour; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 2 cups sugar; 4 large eggs; 1 teaspoon pure vanilla extract; 1 cup coarsely chopped pecans; 10 chocolate-caramel-covered wafers (we use Twix bars), chilled; 1 recipe Chocolate Ganache (recipe follows); 1 recipe Whipped Cream (recipe follows); Fresh raspberries; Chocolate shavings; 1/2 cup heavy cream; 2 tablespoons light corn syrup; 4 ounces best-quality bittersweet chocolate, finely chopped; 2 cups heavy cream; 1/2 cup confectioners’ sugar; 1 teaspoon vanilla extract

December 9, 2011

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!

Cooks' Note

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 notes