Divine Truffle Brownies
8 oz. package semisweet or 6 oz. package bittersweet baking chocolate squares
1/4 C. butter
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 lemonyellow-colored; beat in chocolate/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 fromsides 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 from: Baker's Chocolate
Picnic Basket From Kim of Kim's Whim