By Eat More Chocolate Team Pies, Tarts & Tortes Thanksgiving Baking
April 23, 2015
A moist brownie made in a springform pan and drizzled with caramel for the perfect potluck dessert.
1 hr 30 mins
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.
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.
2/3 cup butter, softened
1 1/4 cups sugar
1/2 cup light corn syrup
1 1/4 cups all-purpose flour
1/2 cup baking cocoa
1/2 teaspoon salt
3 tablespoons milk
2 cups walnuts, chopped
1 cup whipping cream
8 squares ( 1 ounce each) semisweet chocolate, chopped
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