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A modern day chocolate martini is the inspiration for these luxurious brownies. The semi-sweet chocolate brownie base is topped with a rich cinnamon and raspberry-flavored truffle topping.
8 ounces semi-sweet baking chocolate, divided
1/4 cup (1/2 stick) butter
3/4 cup sugar, divided
3 eggs, divided
3/4 cup flour
2/3 cup heavy cream
1 tablespoon McCormick Gourmet™ Cinnamon, Roasted Ground Saigon
1 teaspoon McCormick® Raspberry Extract
Preheat oven to 350°F. Microwave 2 ounces of the chocolate and butter in medium microwavable bowl on HIGH 1 1/2 minutes or until butter is melted. Stir until chocolate is completely melted. Stir in 1/2 cup of the sugar. Add 1 of the eggs; mix well. Add flour; mix well. Spread in greased foil-lined 8-inch square baking pan.
Microwave remaining 6 ounces chocolate and cream in medium microwavable bowl on HIGH 1 1/2 minutes. Add roasted cinnamon and extract; stir until chocolate is completely melted. Beat remaining 2 eggs and remaining 1/4 cup sugar in large bowl with electric mixer on high speed 1 minute or until thick and lemon colored. Add chocolate mixture; mix well. Pour over batter in pan.
Bake 35 minutes or until topping is set. Cool in pan on wire rack. Cut into squares.
Test Kitchen Tip: Line pan with foil with ends of foil extending over sides of pan. Use foil handles to remove baked dessert from pan. Place on cutting board and cut into squares.
(Amount per serving)