Ingredients:
1 (8 ounce) packages baker semisweet chocolate or 1 (6 ounce) packages baker bittersweet chocolate squares, divided
1/4 cup butter or 1/4 cup margarine
3/4 cup sugar, divided
3 eggs, divided
1 cup flour
2/3 cup heavy cream or 2/3 cup whipping cream
Directions:
Heat oven to 350 F degrees (325 F 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 the 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 mixer on high speed 1 minute until thick and lemon-yellow colored; beat in chocolate/cream mixture.
Pour over batter in pan.
Bake 35 to 40 minutes or until mousse topping is set and the edges begin to pull away from sides of pan.
Cool in pan.
Run knife around edge of pan to loosen brownies from sides.
Lift from pan using foil as handles.
Decorate with powdered sugar, if desired (see tip).
Cut into 16 fudgy brownies.
For an extra special touch, garnish with fresh red raspberries and whipped cream!
Servings: 16
Time preparation: 15 min.
Time total: 135 min.