1 1/4 cups sugar
1/2 cup light corn syrup
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
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 springform pan. Bake at 325° 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 springform 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.
My son (the one with great culinary vision) chose to try 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. Although the recipe is fairly simple and the ingredients are pretty basic, 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.
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Who Dished It Up First
Adapted from the Taste of Home Celebrations Cookbook.