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  • Best Chocolate Brownie

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    Best Chocolate Brownie
    Servings: 12
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1/4 c. Flour
    • 2 Tbsp. Unsweetened cocoa
    • 1 tsp Baking pwdr
    • 1/2 tsp Salt
    • 5 ounce Bittersweet chocolate (top-quality), broken
    • 4 Tbsp. Unsalted butter
    • 3 x Large eggs
    • 1 tsp Pure vanilla extract
    • 1/4 c. Lowfat sour cream
    • 4 ounce Bittersweet chocolate (top quality), coarsely minced

    Directions

    1. Heat oven to 325 degrees. Lightly butter and flour a 9x9x2-inch square cake pan. Sift flour, cocoa, baking pwdr and salt together onto a sheet of waxed paper. In top of a double boiler heat chocola te and butter over medium-high heat, stirring occasionally till smooth. Remove from heat.
    2. In an electric mixer mix Large eggs, sugar and vanilla on high till slightly thickened, about 1 1/2 min. Add in melted chocolate mix and mix on medium for 30 seconds. Add in flour mix and mix on low 10 seconds, then on medium 10 seconds. Add in lowfat sour cream and mix on medium 5 seconds.
    3. Scrape around sides and bottom of bowl with a rubber spatula to combine thoroughly. Use spatula to mix in minced chocolate. Pour batter into cake pan and spread proportionately. Bake till toothpick inserte d in center comes out clean, about 40 min. Allow brownies to cold 10 to 15 min before cutting with a serrated knife.
    4. NOTES : adapted from Marcel Desaulniers, Death by Chocolate

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