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Decadent Brownie Pie


  • 2/3 cup butter, softened
  • 1-1/4 cups sugar
  • 1/2 cup light corn syrup
  • 2 large eggs, room temperature
  • 1-1/4 cups all-purpose flour
  • 1/2 cup baking cocoa
  • 1/2 teaspoon salt
  • 3 tablespoons 2% milk
  • 2 cups chopped walnuts
  • 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


  • 1. Preheat oven to 325°. 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 flour, cocoa and salt; gradually add to creamed mixture alternately with milk, beating well after each addition. Fold in walnuts.
  • 2. Spread into a greased 10-in. springform pan. Bake 55-60 minutes or until a toothpick inserted 1 in. from side of pan comes out clean. Cool on a wire rack.
  • 3. For ganache, in a small saucepan, bring cream to a boil. Remove from heat; stir in chocolate until melted. Cool completely.
  • 4. 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.

Nutrition Facts


Average Rating: 4.818181
  • lurky27
    Apr 14, 2013

    This certainly looks pretty and tastes decent, but it tasted more like a cake. Plus it does take a bit of time.

    ~ Theresa

  • mstueder
    Jul 14, 2011


  • robertahammond
    Jan 1, 2011

    I made this for a New Year's Eve party....fabulous!! Everyone raved about it!

  • Oct 24, 2009

    I loved this marvelous brownie pie. I used Hershey's Dark Cocoa and it was wonderful.

  • Charobic
    Apr 10, 2006

    This recipe is a keeper! Especially good for a special ocassion such as Valentine's Day. To die for!

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