 |
Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 10 |
|
I guarantee this will be the riches, fudge-like brownie you've ever tasted. Slices can be dressed up or down with an assortment of toppings. Stephanie Vozzo, Belvidere, New Jersey Ingredients:
2/3 cup butter, softened |
1-1/4 cups sugar |
1/2 cup light corn syrup |
2 eggs |
1-1/4 cups king arthur unbleached all-purpose flour |
1/2 cup baking cocoa |
1/2 teaspoon salt |
3 tablespoons 2% milk |
2 cups chopped walnuts |
ganache: |
1 cup heavy whipping cream |
8 ounces semisweet chocolate, chopped |
mint andes candies, fresh raspberries, fresh mint leaves, caramel ice cream topping and whipped cream, optional |
Directions:
1. Preheat oven to 325°. 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 flour, cocoa and salt; gradually add to creamed mixture alternately with milk, beating well after each addition. Fold in walnuts.
2. Spread into a greased 10-in. springform pan. Bake 55-60 minutes or until a toothpick inserted 1 in. from side of pan comes out clean. Cool on a wire rack.
3. For ganache, in a small saucepan, bring cream to a boil. Remove from heat; stir in chocolate until melted. Cool completely.
4. 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 sides. Let stand until set. Cut into wedges; garnish with desired toppings. Store in the refrigerator. Yield: 10-12 servings.
|
|