Candy Bar Brownie Crunch - cooking recipe

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 vanilla extract
1 cup coarsely chopped pecans
10 chocolate caramel covered wafers, chilled (Twix are good)
Chocolate Ganache
1/2 cup heavy cream
2 tablespoons light corn syrup
4 ounces good quality bittersweet chocolate
Whipped Cream
2 cups heavy cream
1/2 cup confectioners' sugar (powdered sugar)
1 teaspoon vanilla
fresh raspberry
chocolate shavings

Preparation

Preheat oven to 325*F.
Butter and flour an 8x8\" baking pan.
Melt the butter and chocolate over low heat in a medium heavy saucepan, stirring occasionally. When the chocolate has melted, remove pan from the heat and cool 10 minutes.
Meanwhile, sift the flour, baking powder, and salt together in a mixing bowl and set aside.
In a medium bowl, use a wooden spoon to beat the sugar and eggs together until well mixed, 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(don't overmix).
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 35-40 minutes, or until a toothpick inserted in the center of the brownies comes out clean.
While brownies are baking make 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. 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:
Warm the cream in the microwave or in a small pan 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:
Beat the cream in a bowl with electric mixer at medium speed until it becomes frothy. Add the sugar and vanilla; continue beating until the cream holds soft peaks. Do not overbeat. Chill the cream, covered with plastic wrap, for no more than 1 hour if not using immediately.
Note:
If time is important, 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 3 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.