My Leader Yummy – Decadent Brownie Pie

This Decadent Brownie Pie would make a great Valentine's Day gift, Leader food columnist Kathleen Brotherton says.

Valentine’s Day is a reminder to show that someone near and dear to you how much you care. It’s also a good time to show thoughtfulness to all the friends and family members you love.

However, you don’t need to buy expensive gifts or bouquets of flowers to express how much they mean to you; sometimes something special you’ve made in your kitchen makes an even better gift.

So, instead of a buying a box of chocolates for your loved ones this year, you could make this scrumptious Decadent Brownie Pie, which offers all the wonderful chocolate flavor you’d find in candy. It’s a delicious, chocolatey, nutty pie with a brownie consistency.

It's sure to please all your special chocoholics, and like the commercial says, “Nothing saying lovin’ like something from the oven!”


2/3 cup butter, softened

1 1/4 cups sugar

1/2 cup light corn syrup

2 eggs

1 1/4 cups all-purpose flour

1/2 cup baking cocoa

1/2 teaspoon salt

3 tablespoons milk

2 cups chopped walnuts


1 cup heavy whipping cream

8 squares (1-ounce each) semisweet chocolate, chopped

OPTIONAL TOPPINGS: Andes mint candies; raspberries and fresh mint; or caramel ice cream topping and whipped cream.

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-inch springform pan. Bake at 325 degrees for 50-55 minutes or until a toothpick inserted 1 inch from the side of pan comes out clean. Cool on wire rack.

For the ganache, in a saucepan, bring cream to a boil. Remove from heat; stir in chocolate until melted. Cool completely.

Remove sides of springform pan. Place pie on a wire rack over waxed paper. Transfer pie, still sitting on bottom of springform pan, to a large round platter.

Pour ganache over brownie; spread over top and let drip down sides. Let stand until set.

Cut into wedges; garnish with desired toppings. Store in refrigerator. Makes 10-12 servings.

Note: You can add extra chopped nuts to caramel ice cream topping if you like.

Brotherton offers website readers one stellar recipe a week in the “My Leader Yummy” feature.

Looking for a recipe you can’t find? Email me at and I’ll see if I have it.