Instructions

1. In a large bowl, cream butter and sugar until light and fluffy. Beat in corn syrup. Add eggs, one at a time, beating well after each addition.
2. Combine the flour, cocoa and salt; gradually add to creamed mixture alternately with milk, beating well after each addition. Fold in nuts, if desired.
3. Spread batter into a greased 10-inch springform pan.
4. Bake at 325° for 40-45 minutes or until a toothpick inserted 1 inch from side of pan comes out clean. Cool on a wire rack.
5. For ganache, in a small saucepan, bring cream to a boil. Remove from the heat; stir in chocolate until melted. Set aside until cool.
6. Remove brownie from springform pan. Place a wire rack over waxed paper and set brownie on rack.
7. Pour ganache over the brownie; spread over top and let drip down sides.
8. Refrigerate until ganache is completely set.