Preparation / Directions:
For Syrup: Combine first four ingredients (dark brown sugar to salt) in small saucepan. Gradually whisk in warm water and vanilla. Bring to a simmer over low heat, whisking often. This can be made 2 days ahead).
For Brownie: Preheat oven to 325 degrees F. Grease 8 x 8 x 2 inch baking pan with shortening. Whisk first five ingredients (flour to salt) in a large bowl, to blend. Mix in buttermilk, butter and vanilla, then walnuts (batter will be thick). Spread in prepared pan. Pour syrup over brownie layer.
Bake brownie until sauce bubbles around sides and brownie layer has risen almost to top of pan and feels firm to touch, about 40 minutes. Transfer to rack and cool 10 minutes.
Cut dessert into squares. Serve warm, accompanied by whipped cream.
Note: This choclatey dessert is basically a brownie with syrup baked over it. The result is a gooey, moist bottom layer with a scrumptious brownie on top. I sometimes add a few chocolate chips into the batter for an even choclate-ier taste. (like it needs it). A dollop of whipped cream or some vanilla ice-cream lightens up the dense chocolate taste.
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