Shelly's Recipe

DECADENT BROWNIE PIE I

Category: Pies - Miscellaneous

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 (1 oz squares semisweet chocolate, chopped

Decoration: Mint Andes candies, fresh raspberries, fresh mint leaves, caramel ice cream topping and whipped cream, optional

In a large mixing 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.