Decadent Brownie Pie

• Refrigerated

  • 2 Eggs

• Condiments

  • 1/2 cup Corn syrup, light

• Baking & Spices

  • 1 1/4 cups All-purpose flour
  • 1/2 cup Baking cocoa
  • 1/2 tsp Salt
  • 1 1/4 cups Sugar

• Nuts & Seeds

  • 2 cups Walnuts

• Dairy

  • 2/3 cup Butter
  • 3 tbsp Milk
  • 1 cup Whipping cream

• Other

  • 8 Squares ( 1 ounce each semisweet chocolate, chopped

Found on ladybehindthecurtain.com

Ingredients

• 2/3 cup butter, softened
• 1 1/4 cups sugar
• 1/2 cup light corn syrup
• 2 eggs
• 1 1/4 cups all-purpose flour
• 1/2 cup baking cocoa
• 1/2 teaspoon salt
• 3 tablespoons milk
• 2 cups walnuts, chopped
• 1 cup whipping cream
• 8 squares ( 1 ounce each) semisweet chocolate, chopped

Directions

• In a mixing bowl, cream butter and sugar.
• Add corn syrup; mix well.
• Add eggs, one at a time, beating well after each addition.
• Combine the flour, cocoa and salt; add to creamed mixture alternately with milk.
• Fold in walnuts.
• Spread into a greased 10-in. spring-form pan.
• Bake at 325 degrees for 55-60 minutes or until a toothpick inserted 1 in. from the side of pan comes out clean.
• Cool on a wire rack.
• In a saucepan, bring cream to a simmer.
• Remove from heat; stir in chocolate until melted.
• Cool completely.
• Remove sides of spring-form pan.
• Place a wire rack over waxed paper; set brownie on rack.
• Pour ganache over the brownie; spread over top and let drip down the sides.
• Let stand until set.
• Cut into wedges; garnish with desired toppings.
• Store in the refrigerator.

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