Double Dark Decadent Brownie

This is a 1987 recipe from General Foods Corporation.

1/2 cup Karo light or dark corn syrup
1/2 cup butter or margarine
5 (1 ounce) squares Baker's Semi-Sweet Chocolate
3/4 cup sugar
3 eggs
1 teaspoon vanilla extract
1 cup unsifted flour
1 cup chopped walnuts
Chocolate Glaze

Grease and flour 9-inch layer cake pan. In large saucepan bring corn syrup and butter to a boil, stirring occasionally; remove from heat. Add chocolate; stir until melted. Add sugar; stir in eggs, one at a time, then vanilla extract, flour and nuts. Pour into pan. Bake at 350 degrees F for 30 minutes or until cake tester inserted in center comes out clean.

Cool in pan 10 minutes. Remove; cool completely on rack. Prepare glaze; pour on top and spread on sides. Let stand 1 hour.

Serves 8.

Chocolate Glaze:
In small saucepan melt 3 (1 ounce) squares Baker's 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 teaspoon milk.