Cocoa Chile Truffle Brownies
1. Preheat oven to 350°F. Line 8-inch square baking pan with foil; grease foil. Set aside.
2. 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 prepared pan.
3. Microwave remaining 6 ounces chocolate and cream in medium microwavable bowl on HIGH 1 1/2 minutes. Add cocoa chile blend; stir until chocolate is completely melted. Set aside. Beat remaining 1/4 cup sugar and remaining 2 eggs 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.
4. Bake 33 to 35 minutes or until topping is set. Cool in pan on wire rack. Remove brownie from pan. Cut into squares.