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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

  • 3 (1 ounce) squares Baker's Semi-Sweet Chocolate
  • 1 tablespoon butter or margarine


  1. Grease and flour 9-inch layer cake pan.
  2. Brownie: In large saucepan bring corn syrup and butter to a boil, stirring occasionally; remove from heat.
  3. Add chocolate; stir until melted.
  4. Add sugar; stir in eggs, one at a time, then vanilla extract, flour and nuts.
  5. Pour into pan.
  6. Bake at 350 degrees F for 30 minutes or until cake tester inserted in center comes out clean.
  7. Cool in pan for 10 minutes.
  8. Remove; cool completely on rack.
  9. Prepare glaze; pour on top and spread on sides. Let stand for 1 hour.
  10. Chocolate Glaze: In small saucepan melt Semi-Sweet Chocolate with butter or margarine over low heat, stirring often.
  11. Remove from heat.
  12. Stir in 2 tablespoons Karo Corn Syrup and 1 teaspoon milk.

Serves 8.

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