Email to A1_Suzy      

Recipe Categories: suzyjune's HOME PAGEAPPETIZERS BARCOOKIES BASICMIXESSEASONINGS BBQ BEEF BEVERAGES BISCUITSROLLS BREAD BREADMACHINE BREAKFAST BROWNIES CAKES CANDY CanningPreserving CASSEROLES CHEESEBALLS CHEESECAKES CHICKEN COFFEECAKES COOKIES CORNBREAD CROCKPOT DESSERTS DIABETIC DIPS Entertaining Equivalents ETHNIC Ethnic-Mexican FISHandSEAFOOD FrostingsandIcings ICECREAM Information JAMSandJELLIES MICROWAVE MUFFINS PASTA PASTRIES PIES PORK POULTRY SALADandDRESSING SALADS--SWEET SANDWICHES SAUCES SOUPSandSTEWS SWEETBREADS TartsTartlets VEGETABLES

Double Dark Decadent Brownie




Source of Recipe


???


List of Ingredients




� Cup Karo Corn Syrup
� Cup Butter
5 Squares Semi-sweet Chocolate (5 oz.)
1/4 Cup Sugar
3 Eggs
1 Teaspoon Vanilla
1 Cup Unsifted Flour
1 Cup Chopped Walnuts
Chocolate Glaze
3 Squares Semi-sweet Chocolate (3 oz.)
1 Tablespoon Butter
2 Tablespoons Karo Corn Syrup
1 Teaspoon Milk


Recipe



Butter and flour 9-1/2 layer cake pan.

In a 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, flour and nuts.

Pour into pans and bake in a 350 degrees oven 30 minutes or until cake tests done. Cool in pan 10 minutes. Remove; cool completely on rack. Prepare glaze; pour on top and spread on sides. Let stand 1 hour.

In a small saucepan, melt semi-sweet chocolate with butter over low heat, stirring often. Remove from heat and stir in syrup and milk. Glaze above brownie.

Yield: 8 servings