My middle-son (the one with great culinary vision) chose this recipe when it was his turn to help with dinner, and I am so glad he did. This is one of the best desserts recipes I’ve tried in a long time! I mean, it’s basically a gooey brownie covered in chocolate ganache. What’s not to love about that? And it’s easy to make too! The recipe is fairly simple and the ingredients are pretty basic, but the result is something I would pay money for in a restaurant.
This brownie pie is rich and chewy and the ganache topping is like a chocolate truffle frosting. We used chocolate chips for the ganache. No need for chopping the chocolate that way. There are lots of yummy choices for garnish, including Andes mints, raspberries, ice cream or caramel. Leftovers should be stored in the refrigerator.
- 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 cocoa
- 1/2 teaspoon salt
- 3 tablespoons milk
- 2 cups chopped walnuts (optional)
- 1 cup heavy whipping cream
- 8 ounces semisweet chocolate, chopped
- Preheat oven to 325 degrees.
- 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, beating well after each addition. Fold in nuts, if desired.
- Spread batter into a greased 10-inch spring form pan. Bake for 40-45 minutes or until a toothpick inserted 1 inch 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. Set aside until cool.
- Remove brownie from spring form pan. Place a wire rack over waxed paper and set brownie on rack.
- Pour ganache over the brownie; spread over top and let drip down sides. Refrigerate until ganache is completely set.