1 (8 ounce) package semisweet or 1 (6 ounce) package
    bittersweet baking chocolate squares
1/4 cup butter or margarine
3/4 cup granulated sugar
3 eggs
1 cup all-purpose flour
2/3 cup heavy or whipping cream

Preheat oven to 350 degrees F (325 degrees F for glass dish). Line an 8-inch baking dish with foil extending over edges to form handle. Grease foil.

In a medium microwave-safe bowl, cook 2 squares of the chocolate and the butter on HIGH until butter is melted (about 1 1/2 minutes). Stir until chocolate is melted. Stir in 1/2 cup of the sugar. Stir in 1 egg until well blended. Stir in flour. Spread batter in pan.

Cook remaining chocolate (6 squares if using semisweet, 4 squares if using bittersweet) and cream in microwave-safe bowl on HIGH 1 1/2 minutes; stir until chocolate is melted.

Beat remaining 1/4 cup sugar and the remaining 2 eggs in a small bowl with electric mixer on high speed 1 minutes until thick and lemon yellow-colored; beat in chocolate/cream mixture. Pour over batter in pan. Bake 35 minutes to 40 minutes or until the truffle topping is set and 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.