Double Dark Decadent Brownie
Serves 8
A dense chocolate brownie made with corn syrup, semi-sweet chocolate, and walnuts, baked in a round cake pan and finished with a chocolate glaze.
Directions
- Grease abd flour 9-inch layer cake pan. In large saucepan bring corn syrup and buter to a boil, stirring occasionally; remove from heat. Add chocolate; stir until melted. Add sugar; stir in eggs, one at a time, then vanilla, flour and nuts. Pour into pan. Bake in 350 degrees oven for 30 minutes or until tester inserted in center comes out clean. Cool in pan 10 minutes. Remove; cool compleltly on rack. Prepare glaze, pour on top and spread on sides. Let stand 1 hour. Serves 8.
- Chocolate Glaze: In small saucepan melt 3 squares (3 oz) Semi Sweet Chocolate with 1 tablespoon butter or margarine over low heat, stirring often. Remove from heat. Stir in 2 tablespoons Karo Corn Syrup and 1 tsp milk.
- Grease and flour a 9-inch layer cake pan.
- In a large saucepan, bring the corn syrup and butter to a boil, stirring occasionally; remove from heat.
- Add the 5 oz semi-sweet chocolate and stir until melted.
- Add the sugar; stir in the eggs one at a time, then the vanilla, flour, and walnuts.
- Pour into the pan. Bake in a 350°F oven for 30 minutes, or until a tester inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then remove and cool completely on a rack.
- Make the chocolate glaze: In a small saucepan, melt 3 squares (3 oz) semi-sweet chocolate with 1 tablespoon butter or margarine over low heat, stirring often. Remove from heat and stir in 2 tablespoons Karo corn syrup and 1 teaspoon milk.
- Pour the glaze on top of the cooled brownie and spread it on the sides. Let stand 1 hour. Serves 8.
Goes well with
https://lizotte.cool/recipe/double-dark-decadent-brownie.html