240 gms – Dark Cooking Chocolate; ¼ cup – Butter (at room temperature); ½ + ¼ cup – Sugar in separate cups; 3 eggs (1 full egg + 2 eggs with yolks and whites separated); 1 cup – Flour (maida); 2/3 cup – Whipping cream
Method: Heat oven to 180O CC. Line 8” backing tray/pan with foil, extending edges over to form handle. Grease foil with melted butter. In a pan take 60gms chocolate and ¼ cup butter heat over low flame, till butter melts. Stir in ½ cup sugar and cool. Stir in 1 egg until well blended. Stir in flour. Spread batter in prepared pan.
In another pan, take the remaining 180 gms chocolate and cream and gently heat until chocolate melts. Do not over heat or cream may curdle. Beat with electric beater 2 eggs and 1/4 cup sugar in a bowl until thick and lemony coloured. Beat in the cooled chocolate–cream mixture. Pour this mixture over batter in pan. Bake for 35 to 40 minutes in oven until mousse topping is set and the edge begins to pull away from sides of pan. Remove and cool in pan. Run knife around edges of pan to loosen brownie from sides. Lift from pan using foil as handles. Cut into fudgy brownies 12-16 pieces.