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

Ganache:

• 1 cup whipping cream
• 8 squares (1 oz. each) semisweet chocolate, chopped
• Optional toppings:  mint Andes candies, raspberries and fresh mint, caramel ice cream topping 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 each addition.  Combine the flour, cocoa and salt; add to creamed mixture alternately with milk.  Fold in walnuts.  Spread into a greased 10″ springform pan.  Bake at 325 degrees for 55-60 minutes or until a toothpick inserted 1″ 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 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.

YIELD:  10-12 servings.