Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 8 packages semisweet chocolate -- ounces

  3. 1/4 cup butter --

  4. 1/2 stick

  5. 3/4 cup sugar

  6. 3 eggs

  7. 1 cup flour

  8. 2/3 cup whipping cream

Instructions Jump to Ingredients ↑

  1. Heat oven to 350ø( 325ø for glass). Line an 8" baking dish with foil extending over edges to form handle. Grease foil. In a medium micro-safe bowl, cook 2 squares of chocolate and the butter on high for 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 in pan. Cook remaining chocolate on high for 1 1/2 minutes. Stir until it is melted. Beat remaining 1/4 cup sugar and the remaining two eggs in a small bowl with mixer until thick and lemon colored. Beat in chocolate/cream mixture. Pour over batter in pan. Bake 35-40 minutes or until the truffle topping is set and begins to pull away from the pan. Run knife around edges to loosen. Lift from pan using foil as handles. Cut into 16 brownies.


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