Decadent Brownie Pie

April 23, 2015

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A moist brownie made in a springform pan and drizzled with caramel for the perfect potluck dessert.

Directions

For the Brownies:

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-in. spring-form pan.

Bake at 325 degrees for 55-60 minutes or until a toothpick inserted 1 in. from the side of pan comes out clean.

Cool on a wire rack.

For the 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.

Store in the refrigerator.

For the Brownies:

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 walnuts, chopped

For the Ganache:

1 cup whipping cream

8 squares ( 1 ounce each) semisweet chocolate, chopped

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