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chocolate, chocolate chip cookies,  Texas brownies, divine truffle brownies,
 Mississippi mud cake, chocolate fudge cake, chocolate pecan pie, devil's food cake, rocky road candy, fantasy fudge,  fudge frosting, German chocolate brownies,
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Divine Truffle Brownies

Heat oven to 350 º ( 325º for glass baking dish)
Line 8-inch baking dish with foil extending over edges to form handles.
Grease foil.
Microwave 2 squares of chocolate & butter in medium microwaveable bowl on HIGH 1½ minutes or until butter is melted.
Stir until chocolate is melted.
Stir in ½ cup of the sugar.
Stir in 1 egg until well blended.
Stir in flour. Spread batter in pan.
Microwave remaining chocolate and  whipping cream on HIGH 1½ minutes; stir until chocolate is melted.
Beat remaining ¼ cup sugar and 2 eggs in small bowl with electric mixer on high speed 1 minute until thick and lemon- yellow colored; beat in chocolate/ cream mixture.
Pour over batter in pan.
Bake 35 to 40 minutes or until mousse topping is set & the edges begin to pull away from sides 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.