2/3 cup butter, softened
1 1/4 cups granulated sugar
1/2 cup light corn syrup
2 large eggs
1 cup all-purpose flour
1/4 cup whole-wheat flour
1/2 cup baking cocoa powder
1/2 tsp salt
3 tbsp milk
1/4 tsp mint flavoring, optional
2 cups chopped pecans or walnuts
Preheat oven to 325 degrees.
Grease a 10-inch springform pan and set aside.
Cream the butter and sugar in large mixer bowl. Add the corn syrup, mixing together well. Add the eggs one at a time, beating well after each one is added.
Combine the flours, cocoa powder, and salt; add to the sugar mixture alternately with the milk and mint flavoring, if using. Fold in the nuts.
Spread the batter into the prepared pan. Bake at 325 degrees for 55 to 60 minutes or until a wooden toothpick inserted approximately 1-inch from the side comes out clean. Remove from oven and cool completely on a wire rack.
1 cup whipping cream
8 (1-oz each) squares semisweet baking chocolate, chopped
In a saucepan, bring the cream to a boil. Remove pan from the heat and stir in the chocolate until it is melted.
Remove sides from the cooled brownie. Set wire rack over waxed paper. Pour the ganache over the brownie and spread over the top allowing some to drip down the sides. Allow to stand until ganache is set.
To serve, place a couple of Andes mint candies decoratively on each slice.
Note: This is my adaptation of an old TOH recipe.