For best results when you bake your
brownies, use the size pan specified in the recipe. To check the width of a pan,
measure across the top from inside edge to inside edge.
Divine Truffle Brownies
8-ounce package
semisweet or 6-ounce package bittersweet baking chocolate squares
1/4 C. (1/2 stick) butter or margarine
3/4 C. sugar
3 eggs
1 C. flour
2/3 C. heavy or whipping cream
Heat oven to 350° F. (325° F. for glass baking dish). Line an 8-inch baking dish
with foil extending over edges to form handle. Grease foil.
In a medium microwave-safe bowl, cook 2 squares of the chocolate and the butter
on high (100 percent power) for 1 1/2 minutes or until the 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.
Cook remaining chocolate (6 squares if using semisweet, 4 squares if using
bittersweet) and cream in microwave-safe bowl on high 1 1/2
minutes; stir until chocolate is melted. Beat remaining 1/4 cup sugar and the
remaining 2 eggs in a small bowl with electric mixer on high
speed 1 minute until thick and lemon yellow-colored; beat in chocolate and cream
mixture. Pour over batter in pan.
Bake 35 minutes to 40 minutes or until the truffle topping is set and 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.
