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1 package (6 ounces) bittersweet baking chocolate squares
1/4 cup (1/2 stick) butter or margarine
3/4 cup sugar
1 cup flour
2/3 cup heavy or whipping cream
Heat oven to 350 degrees (325 degrees for glass baking dish). Line an eight-inch baking dish with foil extending over edges to form handles. Grease foil. In a medium microwave-safe bowl, cook two squares of the chocolate and butter on high (100 percent power) for 1-1/2 minutes or until butter is melted. Stir until chocolate is melted. Stir in 1/2 cup sugar. Stir in one egg until well blended. Stir in flour. Spread batter in pan. Cook remaining chocolate and cream in microwave-safe bowl on high 1-1/2 mintues. Stir until chocolate is melted. Beat remaining 1/4 cup sugar and remaining two eggs in a small bowl with electric mixer on high speed one minute until thick. Beat in chocolate/cream mixture. Pour over batter in pan. Bake 35 to 40 minutes. Cool in pan. Run knife around edge of pan to loosen brownies. Lift from pan using foil as handles. Cut into 16 fudgy brownies.