I got this recipe from Down Home With the Neely's on Food Network! I am honestly amazed that they featured it on the network and not on the back of a package of Nestle or Kraft products, but I'm not complaining. It was incredibly easy and it tasted good. I'm going to go ahead and say that I didn't make the ganache or cognac whipped cream that accompanies this recipe because I didn't have the ingredients on hand or the balls to attempt it. I also didn't serve it with the raspberries because I didn't see any that looked halfway decent at the store.
My precious fi walked through the front door of my house just as they came out of the oven. The caramel from the twix had oozed up the sides of the dish and was bubbling and the fragrance of rich, decadent chocolate was wafting through the air. He was literally led by his nose to the kitchen. I waited until he got there to cut it because, being a man, I know he is visually stimulated and these were no regular brownies. I cut him the first piece, still hot out of the oven, as he stood there and the whole thing steamed and oozed and gooed chocolate caramel goodness. I thought his eyes were going to pop out of his head. Amazingly, they tasted as good as they looked. I sit here the next morning, the couple pieces left over from last night on a plate and a tall glass of milk next to me, and I am here to testify that they are just as gooey and delicious the next day.
Here are a few things that I did a bit differently:
1) I used 1 1/2 cups of chopped pecans instead of just 1. I love me some pecans.
2) There is a typo in the recipe. Only add a total of 3 eggs. Do not use 6 eggs.
3) They don't mention this in the recipe, but they mention this on the show: instead of greasing the pan, line the pan with aluminum foil and have a little extra come up on the sides. When the brownies are done, just put a plate on top of the baking dish and flip the whole thing over so the brownie falls onto the plate. Simply peel off the aluminum foil and you're ready to spread the ganache all over it.
Butter, for greasing pan
1 (21-ounce) box brownie mix
3 large eggs
1 cup chopped pecans
10 chocolate-caramel covered wafers (Twix - I used 16 fun size bars instead)
Ganache, for brownie topping, recipe follows
Whipped topping, recipe follows
Fresh raspberries
Chocolate shavings
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: 2 tablespoons light corn syrup 4 ounces semisweet 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 tablespoons cognac
Whip the heavy cream, adding the sugar and cognac
My precious fi walked through the front door of my house just as they came out of the oven. The caramel from the twix had oozed up the sides of the dish and was bubbling and the fragrance of rich, decadent chocolate was wafting through the air. He was literally led by his nose to the kitchen. I waited until he got there to cut it because, being a man, I know he is visually stimulated and these were no regular brownies. I cut him the first piece, still hot out of the oven, as he stood there and the whole thing steamed and oozed and gooed chocolate caramel goodness. I thought his eyes were going to pop out of his head. Amazingly, they tasted as good as they looked. I sit here the next morning, the couple pieces left over from last night on a plate and a tall glass of milk next to me, and I am here to testify that they are just as gooey and delicious the next day.
Here are a few things that I did a bit differently:
1) I used 1 1/2 cups of chopped pecans instead of just 1. I love me some pecans.
2) There is a typo in the recipe. Only add a total of 3 eggs. Do not use 6 eggs.
3) They don't mention this in the recipe, but they mention this on the show: instead of greasing the pan, line the pan with aluminum foil and have a little extra come up on the sides. When the brownies are done, just put a plate on top of the baking dish and flip the whole thing over so the brownie falls onto the plate. Simply peel off the aluminum foil and you're ready to spread the ganache all over it.
Butter, for greasing pan
1 (21-ounce) box brownie mix
3 large eggs
1 cup chopped pecans
10 chocolate-caramel covered wafers (Twix - I used 16 fun size bars instead)
Ganache, for brownie topping, recipe follows
Whipped topping, recipe follows
Fresh raspberries
Chocolate shavings
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: 2 tablespoons light corn syrup 4 ounces semisweet 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 tablespoons cognac
Whip the heavy cream, adding the sugar and cognac
0 comments:
Post a Comment