DECADENT BROWNIE PIE
Yields 10-12 servings
2/3 cup butter or margarine, 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 tsp. salt
3 tbsp. milk
2 cups chopped walnuts

Ganache:
1 cup whipping cream
8 squares (1 oz. each) semisweet chocolate, chopped

Optional toppings:  mint Andes candies, raspberries and fresh mint, caramel ice cream topping and whipped cream.
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. springform pan.  Bake at 325 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 ganache, in a saucepan, bring cream to a boil.  Remove from 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 the sides.  Let stand until set.  Cut into wedges; garnish with desired toppings.  Store in the refrigerator.
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