Decadent Brownie Pie
Preparation Time: About 1 hour 15 minutes
Makes 8-10 Servings
Difficulty Level: 2/5
For the Brownie:
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 baking cocoa
1/2 tsp salt
3 tbsp milk
2 cups chopped walnuts or pecans
For the Ganache:
1 cup heavy whipping cream
8 oz semisweet chocolate, chopped
Optional Toppings:
mint Andes candies
raspberries and fresh mint
caramel sauce 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 addition.
- Combine the flour, cocoa, and salt in a separate bowl.
- Add the dry ingredients to the creamed mixture alternately with milk. Fold in nuts.
- Spread into a greased 10-inch springform pan. Bake at 325 F for 55-60 minutes, or until a toothpick inserted 1 inch from the side of the 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 brownie; spread over top and let drip down sides. Let stand until set.
- Cut into wedges. Garnish with desired toppings. Store in the refrigerator.
Remarks from Experience
I used this brownie pie as a birthday treat for a friend who absolutely adores chocolate – and she ended up eating two slices! This recipe is extremely easy and sure to be a hit to whomever you serve it. One important tip: make sure you know how your springform pan works before you put a scalding-hot brownie inside it!
Source
Taste of Home Celebrations Cookbook. Ed Jean Stiener. Reader’s Digest & Reiman Media Group Inc, 2005.
