Preheat oven to 325 degrees.

In a large bowl, cream butter and sugar until light and fluffy. Beat in corn syrup. Add eggs, one at a time, beating well after each addition.

Combine the flour, cocoa and salt; gradually add to creamed mixture alternately with milk, beating well after each addition. Fold in nuts, if desired.

Spread batter into a greased 10-inch spring form pan. Bake for 40-45 minutes or until a toothpick inserted 1 inch from side of pan comes out clean. Cool on a wire rack.

For ganache, in a small saucepan, bring cream to a boil. Remove from the heat; stir in chocolate until melted. Set aside until cool.

Remove brownie from spring form pan. Place a wire rack over waxed paper and set brownie on rack.

Pour ganache over the brownie; spread over top and let drip down sides. Refrigerate until ganache is completely set.