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1
PREHEAT oven to 300 degrees F. Line 9-inch-square baking pan with foil.
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2
Grease bottom and sides.
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3
HEAT 1 1/2 cups morsels, butter and water in medium, heavy-duty saucepan over low heat, stirring constantly, until morsels and butter are melted and mixture is smooth.
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4
Stir in cocoa until smooth.
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5
Remove from heat.
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6
BEAT eggs and sugar in medium mixer bowl until thick, about 4 minutes.
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7
Stir in vanilla extract.
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8
Fold 1/3 of egg mixture into chocolate mixture.
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9
Fold in remaining egg mixture, one half at a time, until thoroughly incorporated.
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10
Fold in pecans.
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11
Pour into prepared pan.
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12
BAKE for 35 to 40 minutes or until risen in center and edges start to get firm and shiny (center may still move and appear underbaked).
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13
Cool completely in pan on wire rack (center may sink slightly).
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14
Cover; refrigerate for 4 hours or overnight.
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15
PLACE cream in small, uncovered, microwave-safe dish.
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16
Microwave on HIGH (100%) power for 25 to 30 seconds.
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17
Add remaining 1/2 cup morsels.
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18
Let stand for 2 to 3 minutes; stir until chocolate is melted.
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19
SPREAD ganache over chilled brownie.
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20
Refrigerate for 30 minutes.
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21
Using two opposite sides of foil, carefully lift the entire brownie out of the pan and place on cutting board.
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22
Carefully peel away foil from brownie.
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23
Cut into bars.
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24
Store in tightly covered container in refrigerator.
