Double Dark Decadent Brownie

This is a 1987 recipe from General Foods Corporation.

Ingredients

Brownie

• 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 granulated sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 1 cup unsifted all-purpose flour
• 1 cup chopped walnuts

Chocolate Glaze

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

Instructions

1. Grease and flour 9 inch layer cake pan.

Brownie

1. In large saucepan bring corn syrup and butter to a boil, stirring occasionally; remove from heat.
2. Add chocolate; stir until melted.
3. Add sugar; stir in eggs, one at a time, then vanilla extract, flour and nuts.
4. Pour into pan.
5. Bake at 350 degrees F for 30 minutes or until cake tester inserted in center comes out clean.
6. Cool in pan for 10 minutes.
7. Remove; cool completely on rack.
8. Prepare glaze; pour on top and spread on sides. Let stand for 1 hour.

Chocolate Glaze

1. In a small saucepan melt Semi-Sweet Chocolate with butter or margarine over low heat, stirring often.
2. Remove from heat.
3. Stir in 2 tablespoons Karo Corn Syrup and 1 teaspoon milk.