Water, vegetable oil and egg called for on brownie mix box
1/2
cup heavy whipping cream
3/4
cup semisweet chocolate chips
2
eggs
1/4
cup granulated sugar
Unsweetened baking cocoa, if desired
Whipped cream, if desired
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Steps
1
Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 9-inch square pan with shortening or cooking spray. Make brownie batter as directed on box. Spread in pan.
2
In 1-quart saucepan, heat 1/2 cup whipping cream and the chocolate chips over medium-low heat, stirring constantly, until chocolate is melted and mixture is smooth; cool 5 minutes.
3
In medium bowl, beat 2 eggs and the sugar with electric mixer on medium speed until foamy, about 1 minute. On low speed, beat in cream-chocolate mixture until blended. Pour evenly over batter.
4
Bake 30 to 34 minutes, or until topping is set and toothpick inserted in center comes out almost clean. Cool completely on cooling rack, about 2 hours. Refrigerate 1 hour or until chilled. Cut into 4 rows by 4 rows. Sprinkle cocoa on top and serve with whipped cream. Store loosely covered in refrigerator.
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Serve this decadent chocolate dessert on pretty plates sprinkled with cocoa.
Make it your way! Serve dessert topped with chocolate whipped cream. In small bowl, beat together 3/4 cup whipping cream, 3 tablespoons powdered sugar and 2 tablespoons unsweetened baking cocoa with electric mixer on high speed until soft peaks form.
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