OR
Heat oven to 350° (325° for glass baking dish). Line 8-inch baking pan with
foil extending over edges to form handles. Grease foil.
Microwave 2 squares chocolate and butter in medium microwavable bowl on
HIGH 1 1/2 minutes or until butter is melted. Stir until chocolate is
melted. Stir in 1/2 cup of the sugar. Stir in 1 egg until well blended.
Stir in flour. Spread batter in pan.
Microwave remaining chocolate (6 squares if using semi-sweet, 4 squares if
using bittersweet) and cream in microwavable bowl on HIGH 1 1/2 minutes;
stir until chocolate is melted.
Beat remaining 1/4 cup sugar and 2 eggs in small bowl with electric mixer
on high speed 1 minute until thick and lemon-yellow colored; beat in
chocolate/cream mixture. Pour over batter in pan.
Bake 35-40 minutes or until mousse topping is set and the edges begin to
pull away from the sides of pan. Cool in pan. Run knife around edge of pan
to loosen brownies from sides. Lift from pan using foil as handles. Cut
into 16 fudgy brownies.
Recipe by: Baker's Chocolate
Posted to brand-name-recipes by Beach Princess<barbra@pipeline.com> on Jan
24, 1998
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