2/3 up Butter softened1 ¼ cups Sugar
½ cup Light Corn syrup
2 Eggs
1 ¼ cups Whole Wheat Pastry Flour
½ cup Baking Cocoa
½ teaspoon Salt
3 tablespoons Milk
2 cups chopped Walnuts
In a mixing bowl, cream butter and sugar. Add corn syrup; mix well. Add eggs, one at a time, beating well after each addition. Combine the flour, cocoa and salt; add to creamed mixture alternately with milk. Fold in walnuts. Spread into a greased 10-in , springform pan. Bake at 325 degrees for 55 to 60 minutes (can be a little goey if you like real chewy brownies) Cool on a wire rack. Remove sides of springform pan. Place a wire rack over the waxed paper; set brownie on rack.
Ganache
1 cup Whipping Cream
8 squares Chocolate
For ganache, in a saucepan, bring cream to a boil. Remove from heat; stir in chocolate until melted. Cool completely. Pour ganach over the brownie; spread over top and let drip down the sides. Let stand until set. Cut into wedges; garnish with homemade whipped cream.