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!

　　

Ingredients

serves 8 to 10

　　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

　　

Chocolate Ganache

1/2 cup heavy cream

　　2 tablespoons light corn syrup

　　4 ounces best-quality bittersweet chocolate, finely chopped

　　

Whipped Cream

2 cups heavy cream

　　1/2 cup confectioners’ sugar

　　1 teaspoon vanilla extract

　　

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.

　　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.

　　From Down Home with the Neelys by Patrick and Gina Neely Copyright (c) 2009 by Patrick and Gina Neely Published by Knopf.Patrick and Gina Neely are owners of Neely's Bar-B-Que in Memphis and hosts of several Food Network shows, including the series Down Home with the Neelys, one of the highest-rated programs to debut on the popular Food Network. High school sweethearts who reconciled at their ten-year reunion, they have been married since 1994. They live in Memphis with their two daughters.Paula Disbrowe collaborated with Susan Spicer on Crescent City Cooking and is the author of Cowgirl Cuisine.