Decadent Brownie Pie

• 2/3 cup butter, softened
• 1-1/4 cups sugar
• 1/2 cup light corn syrup
• 2 large eggs, room temperature
• 1-1/4 cups all-purpose flour
• 1/2 cup baking cocoa
• 1/2 teaspoon salt
• 3 tablespoons 2% milk
• 2 cups chopped walnuts
• 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

1. Preheat oven to 325u0b0. 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.

butter, sugar, light corn syrup, eggs, flour, baking cocoa, salt, milk, walnuts, heavy whipping cream, chocolate, andes

Taken from www.tasteofhome.com/recipes/decadent-brownie-pie/ (may not work)