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1
Heat oven to 350 F degrees (325 F for glass baking dish).
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2
Line 8-inch baking pan with foil extending over edges to form handles.
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3
Grease foil.
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4
Microwave 2 squares chocolate and butter in medium microwavable bowl on HIGH 1 1/2 minutes or until butter is melted.
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5
Stir until chocolate is melted.
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6
Stir in 1/2 cup of the sugar.
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7
Stir in 1 egg until well blended.
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8
Stir in flour.
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9
Spread batter in pan.
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10
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.
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11
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.
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12
Pour over batter in pan.
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13
Bake 35 to 40 minutes or until mousse topping is set and the edges begin to pull away from sides of pan.
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14
Cool in pan.
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15
Run knife around edge of pan to loosen brownies from sides.
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16
Lift from pan using foil as handles.
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17
Decorate with powdered sugar, if desired (see tip).
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18
Cut into 16 fudgy brownies.
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19
For an extra special touch, garnish with fresh red raspberries and whipped cream!
