Chocolate Brownies
Ingredients
- 1/4 cup flour
- 2 tablespoons unsweetened cocoa
- 1 teaspoon baking powder
- 1/2 teaspoon
- 5 ounces bittersweet chocolate (top-quality) — broken
- 4 tablespoons unsalted butter
- 3 eggs
- 3/4 cups granulated sugar
- 1 teaspoon pure vanilla extract
- 1/4 cup sour cream
- 4 ounces bittersweet chocolate (top quality) coarsely chopped
Heat oven to 325 degrees. Lightly butter and flour a 9×9x2-inch square
cake pan. Sift flour, cocoa, baking powder and salt together onto a
sheet of waxed paper. In top of a double boiler melt chocola te and
butter over medium-high heat, stirring occasionally until smooth.
Remove from heat.
In an electric mixer mix eggs, sugar and vanilla on high until
slightly thickened, about 1 1/2 minutes. Add melted chocolate mixture
and mix on medium for 30 seconds. Add flour mixture and mix on low on
medium 10 seconds. Add sour cream and mix on medium 5 seconds.
Scrape around sides and bottom of bowl with a rubber spatula to
combinethoroughly. Use spatula to fold in chopped chocolate. Pour
batter into cake pan and spread evenly. Bake until toothpick inserte d
in center comes out clean, about 40 minutes. Allow brownies to cool 10
to 15 minutes before cutting with a serrated knife.
Serve with ice cream or cream
