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Categories:Viewed: 6 - Published at: 8 years ago
Ingredients
- 1-1/2 pkg. (4 oz. each) BAKER'S Bittersweet Chocolate (6 oz.), divided
- 1/4 cup whipping cream
- 2 eggs
- 1/3 cup sugar
- 2 Tbsp. flour
- 1-1/2 cups thawed COOL WHIP Whipped Topping
- 1 cup fresh raspberries
Method
- Heat oven to 325F.
- Line 8-inch square pan with foil, with ends of foil extending over sides.
- Spray with cooking spray.
- Microwave 3 oz.
- chocolate and cream in large microwaveable bowl on HIGH 1 min.
- or until chocolate is almost melted; stir until chocolate is completely melted and mixture is well blended.
- Cool slightly.
- Add eggs, sugar and flour; whisk until blended.
- Pour into prepared pan.
- Bake 20 min.
- or until toothpick inserted in center comes out with fudgy crumbs.
- (Do not overbake.)
- Cool completely.
- Meanwhile, melt 2 oz.
- of the remaining chocolate as directed on package; cool.
- Stir 1/2 cup COOL WHIP into cooled chocolate.
- Add remaining COOL WHIP; mix well.
- Spread onto dessert.
- Refrigerate 2 hours or until chilled.
- Use foil handles to lift dessert from pan before cutting into bars.
- Melt remaining chocolate; drizzle over bars.
- Serve with raspberries.
