Decadent Brownie Pie

By ezunich

Ingredients

• Ganache:
• 2/3 butter, softened
• 1 1/4 cup sugar
• 1/2 cup light corn syrup
• 2 eggs
• 1 1/4 cup flour
• 1/2 cup baking cocoa
• 1/2 tsp salt
• 3 tbs milk
• 2 cups chopped walnuts
• 1 cup whipping cream
• 8 squares (1 oz each) semisweet chocolate, chopped
• Toppings:
• mint Andes candies
• raspberries
• caramel ice cream topping and whipped cream

Details

Servings 10

Preparation

Step 1

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 inch spring-form pan. Bake at 325° for 55-60 minutes or until a toothpick inserted 1 inch from the side of pan comes out clean. Cool on a wire rack

For ganache, in a saucepan, bring cream to a boil. 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.