Divine decadence: Vintage double dark brownie recipe, made with Baker’s chocolate
1/2 cup Karo light or dark corn syrup
1/2 cup butter or margarine
5 squares (5 oz.) Baker’s semi-sweet chocolate
3/4 cup sugar
1 teaspoon vanilla
1 cup unsifted flour
1 cup chopped walnuts
Chocolate glaze (recipe below)
Grease and flour 9-inch layer cake pan. In 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 pan.
Bake in 350F oven for 30 minutes or until cake tester inserted in middle comes out clean. Cool in pan 10 minutes. Remove; cool completely on rack. Prepare glaze; pour on top and spread on sides. Let stand 1 hour. Serves 8.
In small saucepan, melt 3 squares (3 ounces) Baker’s semi-sweet chocolate with 1 tablespoon butter or margarine over low heat, stirring often. Remove from heat. Stir in 2 tablespoons corn syrup and 1 teaspoon milk.
Heat corn syrup, butter & chocolate in saucepan on medium heat. Turn off flame as soon as all the chocolate is melted. Thoroughly mix in milk. Spread evenly atop the brownie and let glaze cool.