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Category: Pies - Miscellaneous
Prep Time: Cook Time: Total Time:
2/3 cup butter, softened
1 1/4 cups sugar
1/2 cup light corn syrup
2 eggs
1 1/4 cups flour
1/2 cup baking cocoa
1/2 tsp salt
3 tbsp milk
2 cups chopped walnuts
Ganache:
1 cup heavy whipping cream
8 oz semisweet chocolate, chopped
Mint Andes candies, fresh raspberries, fresh mint leaves, caramel ice cream topping and whipped cream, optional
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 inch 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.
BROWNIE PIE
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Category: Pies - Miscellaneous
Prep Time: Cook Time: Total Time:
2/3 cup butter, softened
1 1/4 cups sugar
1/2 cup light corn syrup
2 eggs
1 1/4 cups flour
1/2 cup baking cocoa
1/2 tsp salt
3 tbsp milk
2 cups chopped walnuts
Ganache:
1 cup heavy whipping cream
8 oz semisweet chocolate, chopped
Mint Andes candies, fresh raspberries, fresh mint leaves, caramel ice cream topping and whipped cream, optional
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 inch 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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.