Preheat oven to 340ºF. Lightly grease a 9-by-13-inch brownie pan with cooking spray.
Combine eggs, cannabutter or canna-oil, and water.
Gradually stir the brownie mix until blended.
Add the chocolate chips and pecans. Spread the batter evenly into the prepared baking pan.
Bake according to instructions on the box, until a toothpick inserted into the center of the brownies comes out clean. Remove, and let cool for 30 minutes.
Cut into 24 equal pieces.
Notes
Optional put frosting:
In a medium Pyrex bowl, melt the chocolate for 20 seconds in the microwave. Stir well. Microwave again for 10 seconds. Stir briskly until smooth and creamy.
Insert a small fork into the side or bottom of a brownie. Dip the brownie in the chocolate, and use a small spatula to ensure that it’s evenly coated.
Sprinkle Heath bar crumbles on the brownies while the chocolate is still warm.