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2/3 c soft butter	1 1/4 c flour
1 1/4 c sugar	1/2 c baking cocoa
1/2 c corn syrup	1/2 tsp salt
2 eggs	3 Tblsp milk
2 c walnuts, chopped

Cream butter and sugar until light and fluffy. Beat in corn syrup. Add eggs, one at a time, beating well after each. Combine flour, cocoa, and salt; gradually add to creamed mixture alternately with milk. Fold in walnuts. Spread into greased 10-inch springform pan. Bake at 325 for about 50 minutes or until done. Cool. For ganache, bring cream to boil. Remove from heat; stir in chocolate until melted. Cool completely. Remove cake from pan. Pour ganache over brownie; spread over top and let drip down sides. Let stand at room temperature until set.