Decadent Brownie Pie Recipe

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 chopped walnuts
• GANACHE:
• 1 cup heavy whipping cream
• 8 ounces semisweet chocolate, chopped
• Mint Andes candies, fresh raspberries, fresh mint leaves, caramel ice cream topping and whipped cream, optional

Directions

• In a large bowl, cream butter and sugar until light and fluffy. Beat in corn syrup. Add eggs, one at a time, beating well after each addition. Combine the flour, cocoa and salt; gradually add to creamed mixture alternately with milk. Fold in walnuts.
• Spread into a greased 10-in. springform pan. Bake at 325° for 55-60 minutes or until a toothpick inserted 1 in. from side of pan comes out clean. Cool on a wire rack.
• For ganache, in a small saucepan, bring cream to a boil. Remove from the heat; stir in chocolate until melted. Cool completely.
• Remove sides of springform pan. Place a wire rack over waxed paper; set brownie on rack.
• Pour ganache over the brownie; spread over top and let drip down sides. Let stand until set. Cut into wedges; garnish with desired toppings. Store in the refrigerator. Yield: 10-12 servings.

Decadent Brownie Pie published in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p231