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Categories:
chocolate syrup water vegetable oil eggs heavy whipping cream semi-sweet chocolate chips eggs sugar heavy whipping cream powdered sugar baking cocoa
Viewed: 62 - Published at: 4 years agoIngredients
- 1 (22 1/2 ounce) packagebetty crocker Original Supreme brownie mix (with chocolate syrup pouch)
- 14 cup water
- 13 cup vegetable oil
- 2 eggs
- 34 cup heavy whipping cream
- 1 (6 ounce) bag semi-sweet chocolate chips (1 cup)
- 3 eggs
- 13 cup sugar
- 34 cup heavy whipping cream
- 3 tablespoons powdered sugar
- 2 tablespoons baking cocoa
Method
- Beat all ingredients for the Chocolate Whipped Cream in chilled small bowl with electric mixer on high speed until soft peaks form.
- Heat oven to 350.
- Grease bottom only of 13x9x2 inch rectangular pan, or springform pan, 10x3 inches.
- Stir brownie mix, chocolate syrup, water, oil and 2 eggs in medium bowl until well blended.
- Spread batter in pan.
- Heat whipping cream and chocolate chips in 2-quart 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.
- Bake rectangular pan about 45 minutes; springform pan about 1 hour 5 minutes, or until topping is set.
- Cool completely, about 1 hour.
- Serve at room temperature, or cover tightly and refrigerate until well chilled.
- Serve with Chocolate Whipped Cream.
- Store any remaining dessert tightly covered.
