1/4 cup water
1/3 cup vegetable oil
2 eggs
3/4 cup whipping (heavy) cream
1 bag (6 oz.) semi-sweet chocolate chips (1 cup)
3 eggs
1/3 cup sugar
Chocolate Whipped Cream, if desired
pan, 10x13-inches.
2. Stir brownie mix, chocolate syrup, water, oil and 2 eggs in medium bowl until well
blended. Spread batter in pan.
3. Heat whipping cream and chocolate chips in 2-qt. saucepan over medium heat, stirring
constantly, until chocolate is melted and mixture is smooth; cool slightly. Beat 3 eggs
and the sugar with electric mixer on medium speed until foamy; stir into cream-
chocolate mixture. Pour evenly over batter.
4. Bake rectangular pan about 45 minutes, springform pan about 1 hour. Serve at room
temperature, or cover tightly and refrigerate until chilled. Serve with Chocolate
Whipped Cream. Store any remaining dessert tightly covered.